Lemon Berry Tartlets

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1/4 cup lemon juice

2 teaspoons grated lemon peel

1 cup frozen creamy whipped topping, thawed

6 mini graham cracker pie crusts

1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves


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.

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