Best Cherry Lemon Tarts Recipes

CHERRY LEMON TARTS

Cherry Lemon Tarts image

Make and share this Cherry Lemon Tarts recipe from Food.com.

Provided by PaulaG

Categories Tarts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

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.)

Steps:

In 5- or 6-oz custard cup, place 2 of cupcake liners.
In small bowl microwave the butter until melted.
Stir graham cracker crumbs and sugar into melted butter.
In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
Pour 2 tablespoons in each prepared custard cup.
Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
The tarts should be removed as they appear done.
Repeat the process for the remaining 6 tarts.
Cool and serve topped with pie filling.

Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 36.1, Sodium 71.2, Carbohydrate 22, Fiber 0.6, Sugar 4.5, Protein 1.8

MICROWAVE CHEERY CHERRY LEMON TARTS

Microwave Cheery Cherry Lemon Tarts image

Tangy tarts with sweet cherry topping add color to any buffet. Add a fresh basil or mint leaf for holiday color.

Provided by Deborah Williams @scotlass49

Categories Fruit Appetizers

Number Of Ingredients 9

Ingredients

24 - cupcake liners
2 tablespoon(s) unsalted butter
1 cup(s) gingersnap or graham cracker crumbs
2 tablespoon(s) sugar
1 can(s) (14 ounces) sweetened condensed milk
2 - eggs
1 tablespoon(s) grated lemon peel
1/3 cup(s) lemon juice
1 can(s) (21 ounces) cherry pie filling

Steps:

Place two liners in each of 12 5-ounce, microwave-safe custard cups. In a small bowl, microwave the butter on high for 45 to 60 seconds or until melted. Stir in the cookie crumbs and sugar. Place 1 heaping tablespoon of the crumb mixture into each liner. Press down firmly using a small glass or your fingers. Stir together the remaining ingredients except cherries until they are thickened. Place 2 tablespoons of this mixture in each cup. Arrange 6 cups in a ring on a large plate and microwave at 50 percent power for 2 to 3 minutes, or until tarts bubble in a couple spots. Remove the tarts as they appear done. Some may finish faster than others. Cool and serve each topped with pie filling, a dollop of whipped cream and a basil or mint leaf.

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