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“This recipe came from I haven't tried it yet, but i'm cooking for dieters, so I was anxious to se how many calories and carbs were in it before preparing. Sounds delicious! I'll update this recipe if it needs some alterations. Enjoy!”
24 tarts

Ingredients Nutrition

  • Crust
  • 1 (18 ounce) roll Pillsbury sugar cookie dough (3 inches )
  • Filling
  • 1 medium lemon
  • 34 cup sugar
  • 6 tablespoons butter or 6 tablespoons margarine
  • 2 eggs, beaten


  1. Heat oven to 350°F
  2. Lightly grease 24 small tart pans or miniature muffin cups.
  3. Remove cookie dough from wrapper.
  4. Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
  5. Place tart pans on cookie sheet.
  6. Bake at 350°F for 7 to 9 minutes or until light golden brown.
  7. Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
  8. Grate peel from lemon (about 4 to 5 teaspoons); set aside.
  9. Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
  10. Stir in sugar and butter.
  11. Heat over medium heat until butter is melted.
  12. Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
  13. Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
  14. To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.

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