Lemon Berry Tartlets

1. 1

   WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken.

2. 2

   Fold in whipped topping.

3. 3

   DIVIDE evenly between the 6 small pie crusts.

4. 4

   Press down in center with a spoon to make a depression about 1-inch deep.

5. 5

   Refrigerate for 2 hours or until firm.

6. 6

   After refrigeration, it may be necessary to create the depression again.

7. 7

   Fill each tartlet with a heaping Tablespoon of Blueberry preserves.

8. 8

   Garnish with a fine twist of lemon peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.