The Life of Jennifer Dawn: Recipe for Whipped Lemon Cream Cheese Tartlets

Thursday, February 12, 2015

Recipe for Whipped Lemon Cream Cheese Tartlets

A few years back I created a recipe for a whipped lemon cream cheese frosting. The recipe didn't go according to my original plan, but still ended up divine. You can read a little about that story here. That actually happens a lot. I have a plan in my head for a craft or recipe and something goes wrong. I don't believe in craft or recipe fails though. It's not a failure just because Plan A falls through. It's simply resorting to Plan B, C, and even Z if it takes that many tries. Much to my surprise, the delicious recipe took off as soon as I posted it and has remained my most popular post ever since.

Due to its popularity, I decided to come up with a brand new recipe using the frosting. That's when the thought occurred to me that not only does it make a great frosting, but it would also make a delicious filling for a tart. Thus the idea for Whipped Lemon Cream Cheese Tartlets came about.

Topped with fresh fruit, they make a scrumptious treat. Poor Caleb wasn't able to try them since he has a sever milk allergy, but they were certainly a big hit with my other two kiddos and the hubby. Ready to make some? Here's how...

Whipped Lemon Cream Cheese Filling {Frosting}

  • 16 oz. powdered sugar
  • 8 oz. cream cheese (softened; not melted)
  • 4 tbsp. butter (softened; not melted)
  • 3 tbsp. lemon juice (You can also add a few drops of lemon essential oil.)
  • 1 tsp. vanilla extract
  • 16 oz. container of cool whip (or 2 cups of dream whip made according to the package's instructions)
  • yellow food coloring (optional)

In a large bowl, blend together the cream cheese, butter, lemon juice, and vanilla. Gradually add the powdered sugar until it is completely incorporated into the filling. Food coloring can be added to give it a lovely lemon color. About 12 drops works perfectly, but this is optional. (Note: I did not use food coloring for the tartlets shown in the pictures.) Fold in the whipped topping.

Whipped Lemon Cream Cheese Tartlets

  • whipped lemon cream cheese filling
  • a batch of pie crust dough
  • flour
  • 3 tbsp. butter (melted)
  • fresh fruit (optional)

Mix up a batch of your favorite pie crust or use store-bought dough. Cut out circles of dough that are about 5 inches in diameter. Dust both sides of each circle with flour. Place the circles into a muffin pan and use a pastry pusher to conform the dough to the mold. Brush a little melted butter over the edges of the dough. Bake at 450 degrees for 10-15 or until golden brown. Let the pan of dough cool for a few minutes before using a fork to gently pry out each piece. Let the dough cups cool to room temperature. Spoon a generous heaping of the lemon cream cheese filling into each one. Top with fruit if desired. Refrigerate for a few hours. Serve and enjoy!
That's it! They are truly a simple and delicious treat! It's a great recipe to get the kids involved in too!
Happy eating!
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  1. omg - they look so pretty and yummy!

  2. Wow! These look amazing! Lemon and cream cheese is one of my favprice combos. I love what you said too- that there are no failures. I am also a food blogger, and I totally agree! You've just invented something new! (And this is a really good invention.) Pinned for later and I can't wait to try them!

  3. These sound AND look amazing! I'm a sucker for any thing with lemon! Soo good!

  4. These are so cute and look delicious as well!

  5. I love it when plan B or C or D works! These look great, I love the crumpled look to the pastry. We have something called Angel Delight here in the Uk which I guessing is similar to your Cool Whip - got to be worth a try anyway!


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