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Use puff pastry shells, lemon pudding mix, and whipped cream to make easy individual dessert pies. Try experimenting with other flavors as well.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 6 Pepperidge Farm Frozen Puff Pastry (Patty) Shells
  • 1 (4-serving-size) package lemon pudding and pie filling (not instant)
  • 1 teaspoon grated lemon zest
  • 1 cup sweetened whipped cream or thawed frozen whipped topping


Prepare puff pastry pastry shells according to package directions and let cool.

Prepare pudding mix according to package directions for a pie filling. Stir in lemon zest and let cool to room temperature.

Remove tops and any soft insides from pastry shells. Spoon about 1/3 cup pudding into each pastry shell. Top each with some whipped cream. (If you want to be really fancy, use a pastry bag fitted with a large star tip to pipe whipped cream in rosettes.)

Best if served immediately. If not serving at once, cover lightly and refrigerate until serving time.

Yield: 6 servings

Per serving (with whipped cream): 350 calories, 55 percent calories from fat, 21 grams total fat, 27 milligrams cholesterol, 8 grams saturated fat, 3 grams protein, 37 grams carbohydrates, 2 grams total fiber, 214 milligrams sodium.

Per serving (with whipped topping): 322 calories, 47 percent calories from fat, 17 grams total fat, no cholesterol, 6 grams saturated fat, 3 grams protein, 39 grams carbohydrates, 2 grams total fiber, 207 milligrams sodium.

Recipe Source: Favorite Recipes from Pepperidge Farm (Dorison House Pub.)
Reprinted with permission.

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