Ingredients for Cherry Lemon Tarts
- 2 tablespoons (1 ounce) unsalted butter
- 1/2 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- Fat Free Sweetened Condensed Milk
- 2 large eggs
- Lemon, Rind Of
- 2 tablespoons lemon juice
- Cherry Pie Filling
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How to Make Cherry Lemon Tarts
- Line 8 (5- or 6-ounce) custard cups with cupcake liners.
- In a small microwave-safe bowl, melt 2 tablespoons (1 ounce) of unsalted butter in the microwave.
- Stir in 1/2 cup of graham cracker crumbs and 2 tablespoons of granulated sugar until well combined.
- Press 1 rounded tablespoon of the graham cracker mixture into the bottom of each prepared custard cup to form a crust.
- In a medium bowl, whisk together 1 (14-ounce) can of sweetened condensed milk, 2 large eggs, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice until smooth and slightly thickened.
- Pour 2 tablespoons of the lemon filling into each prepared custard cup.
- Arrange the custard cups in a ring in your microwave. Microwave at 50% power for 2-5 minutes, or until the filling bubbles in 1-2 spots. Rotate the cups halfway through cooking.
- Remove the tarts from the microwave as they finish cooking. They may continue to cook slightly from residual heat.
- Repeat steps 6-8 for any remaining tarts.
- Let the tarts cool completely before topping with your favorite cherry pie filling (about 1/4 cup total) and serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
18g
Fat
7g
Carbs
7g
