Lemon Berry Tartlets

Lemon Berry Tartlets

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  • Prep Time


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  • 1 (14 oz) can Eagle Sweetened Condensed Milk

  • ¼ cup lemon juice

  • 2 tsps grated lemon peel

  • 1 cup frozen cream whipped topping, thawed

  • 6 mini graham cracker pie crusts

  • ½ cup Smucker's preserves (your choice)


1. Whisk sweetened condensed milk, lemon juice & lemon peel until blended & 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" deep. Refrigerate for 2 hours or until firm. Make depression again, a little bit deeper. 3. Fill each tartlet with heaping tablespoon of preserves. Serve immediately. Enjoy!


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