Lemon Berry Tartlets

Save Recipe
Share This Recipe

Ingredients

Directions

  1. 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
  2. 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.
Grilled Strawberry Kebabs with Lemon-Mint Sauce
PREMIUM
18m Easy 97%
CLASS
Lemon Bars
PREMIUM
Claire Thomas

Lemon Bars

25m Easy 94%
CLASS
Classic Lemon Meringue Pie
PREMIUM
8m Intermediate 100%
CLASS
Blueberry BBQ Chicken
PREMIUM
12m Intermediate 99%
CLASS