Cherry Lemon Tarts

5.00 (4)
⏱ 35 mins 🍽 12 serving(s) 🏷 Tarts

These individual tarts feature a buttery graham cracker crust pressed into cupcake liners. The filling is a simple blend of condensed milk, eggs, and fresh lemon zest and juice, which is microwaved until set. Once cooled, each tart is crowned with a spoonful of cherry pie filling for a vibrant finish. This recipe yields 12 servings and takes about 35 minutes to prepare and cook.

Cherry Lemon Tarts

Ingredients

  • 2 tablespoons butter
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 2 eggs
  • 1 tablespoon grated lemon, rind of
  • 1/3 cup lemon juice
  • 1 (21 ounce) can cherry pie filling (I use reduced sugar.)

Method

  1. Place two cupcake liners into each 5- or 6-ounce custard cup.
  2. Melt the butter in a small bowl using a microwave.
  3. Combine the graham cracker crumbs and sugar with the melted butter.
  4. Spoon one rounded tablespoon of the crumb mixture into each cup and press firmly with the base of a small glass.
  5. Mix the condensed milk, eggs, lemon rind, and lemon juice together until the mixture thickens.
  6. Pour 2 tablespoons of the lemon filling into every prepared custard cup.
  7. Position the cups in a circle inside the microwave and cook at 50% power for 2 to 5 minutes, rotating halfway, until bubbles form in one or two spots.
  8. Take out each tart as soon as it looks cooked.
  9. Follow the same steps to prepare the remaining six tarts.
  10. Allow the tarts to cool completely before adding a topping of cherry pie filling.

Nutrition (per serving)

Sodium71200 mg

Recipe details

CategoryTarts
AuthorPaulaG