Lemon Berry Tartlets

By jwbrouss

Ingredients

• 1 (14 oz) can Eagle Sweetened Condensed Milk
• 1/4 cup lemon juice
• 2 tsps grated lemon peel
• 1 cup frozen cream whipped topping, thawed
• 6 mini graham cracker pie crusts
• 1/2 cup Smucker's preserves (your choice)

Preparation

Step 1

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!