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Mini Lemon Pie Tart Recipe

The reason for the funky name for this recipe is that when I started, my intention was to make a mini lemon pie.  When it was done my husband took a taste and said “this tart is really good.”  Oh, yes….tart.

Prep:  20 minutes | Cook:  10-12 minutes | Makes:  12 mini tarts

Lemon Tart recipe, whipping cream


  • 1 package refrigerated pie crust dough
  • 1 package of cream cheese (8 ounce)
  • 1 can sweetened condensed milk (14 ounce)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla
  • Zest of 3 lemons
  • 2 cups whipping cream
  • 1/4 cup sugar
  • Zest of 1 lemon for garnish


  1. Preheat oven to 350 degrees F.
  2. Roll out the pie crust and use a round cookie cutter to cut it.  Spray the bottom of muffin cups with cooking spray and drape the crusts over the bottom (see diagram below).
  3. Bake at 350 degrees for 10-12 minutes until golden brown.
  4. Meanwhile, beat the cream cheese, condensed milk, lemon juice and vanilla until smooth.  Stir in the lemon zest.
  5. In a medium bowl, beat the whipping cream with an electric mixer at medium speed until foamy.   Gradually add the 2 tablespoons of sugar.  Continue beating until soft peaks form.
  6. Place the lemon mixture into the pie crusts.  Top with whipped cream and sprinkle with lemon zest.
  7. Refrigerate until ready to serve.

Pie crusts

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