Mini Lemon Tartlets - Carolina Country

Mini Lemon Tartlets

3.0/5 rating (2 votes)
Mini Lemon Tartlets


  • 1 package (8 ounce) cream cheese (Neufchatel works fine), softened
  • 1 can (14 ounce) sweetened condensed milk
  • ½ cup fresh lemon juice (1 large lemon squeezed)
  • 2 packages of Athens mini fillo shells (frozen)
  • Canned whipped cream
  • Fresh mint


  1. With a whisk or a mixer, beat cream cheese, milk and lemon juice until smooth. Refrigerate for about an hour so filling condenses.

  2. Thaw shells and fill. Top with "star" of whipped cream and a small mint leaf just before serving. Serving size: 2–3 tartlets per person. Makes 30 tartlets.

    Note: Filling will keep in a refrigerator in a tight container for up to a week. Do not fill shells until ready to eat as they will get soggy.

Recipe courtesy of

Fairley Bell Cook of Raleigh

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3.0/5 rating (2 votes)

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