Save Recipe Print

Ingredients

Directions

1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.

2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Lemon Layer Sheet Cake

Recipe courtesy of Gale Gand

Salmon in Lemon Brodetto with Pea Puree

Recipe courtesy of Giada De Laurentiis

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Berry Ricotta Tartlets

Recipe courtesy of Giada De Laurentiis

Berry Toast Tartlets

Recipe courtesy of Food Network Kitchen

Lemon Meringue Tartlets

Recipe courtesy of Keegan Gerhard

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.