Preheat oven to 225 degrees F.
In a large frying pan over medium heat, melt butter. Add mushrooms, onion, salt, pepper, and lemon juice; saute until the mushrooms are tender (if using fresh mushrooms) and all the liquid is absorbed. Add cream and continue to cook until the mixture thickens. Remove from heat.
Fill the Tartlet Shells with the mushroom mixture. Sprinkle the top with dill weed.
Bake just until the tartlets are warm, approximately 10 minutes.
Makes approximately 12 to 24 tartlets (depending on size of the shells).
Mushroom Lemon Dill Tartlet Recipe: https://whatscookingamerica.net/elleneaston/mushroomlemondilltartlet.htm