Lazy Lemon Tarts

You’ll need:

• 1/2 cup Pure Blends Buttery Spread, Avacado Oil
• 1/2 cup sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon lemon juice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flour
• 1 can lemon pie filling
• powdered sugar
• fresh blueberries
• mini muffin dish.

The Wonder of Canned Pie Filling

It all started with pie filling.

On one of my regular grocery runs, I got some blueberry pie filling to make blueberry dumpcake. Or maybe it was cherry first. I’m not sure. But the result was delicious. So I wanted to try something new, something a little different.

The next time I slowly rolled through the baking aisle at Publix, I grabbed an interesting yellow can. The Duncan Hines Comstock Original Lemon Crème Pie Filling and Topping, 21 oz. called my name.

What to Lemon?

I considered the possibilities. A lemon pie. Lemon bars. Lemon meringue pie. But who wants to make a meringue? I definitely don’t have cream of tartar or feel up to whisking some egg whites and heavy cream into perfect white meringue pie peaks. So I started googling around for an lemon themed easier recipe.

One said 3 ingredients only, and I was intrigued. It was for lemon crumble bars. A box of yellow cake mix, butter, and lemon pie filling.

That sounded good, but anon and alas, I did not have cake mix on hand. Plus I don’t make cakes too often.

Easy Peasy, Lemon Squeezy

I saw another easy recipe with sugar cookie dough, lemon pie filling, and fruit. Well, I can make some basic sugar cookies in a pinch, so I was ready and had a plan.

My cookie recipe was inspired by Crazy for Crust. I just used what was in my cupboard though. So here goes:

Part I

Cookie Tart Shell:

• 1/2 cup Pure Blends Buttery Spread, Avacado Oil
• 1/2 cup sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon lemon juice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flour

1. Mix butter, sugar, egg, vanilla, and lemon juice in a large bowl. Then put flour, baking soda and salt on top (in that order). Stir the dry ingredients on top, then begin to fold into the wet ingredients. Whisk thoroughly.
2. Chill in freezer for 15 minutes.
3. Grease mini muffin pan. Take chilled dough and roll into balls, placing each in a muffin space. Then, use your thumb or a round item to place a dent in each dough ball. You will also need to place a dent once they come out of the oven.
4. Cook at 350 for fifteen minutes. Let cool.

Part II

The Toppings:

• 1 can lemon pie filling
• powdered sugar
• fresh blueberries

1. Spoon a dollop of lemon pie filling onto each cookie crust. Sprinkle with powdered sugar and garnish with a single blueberry.
2. Serve immediately. Refridgerate leftovers (likesly story).

Off to serve them tonite and watch the Bachelorette Finale! I’ll let you know if everyone likes ’em.

The verdict is in. The hubs, the baby, and the bumbles are fans!