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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These are microwaved. What could be easier or quicker. 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.) |
Directions:
1. In 5- or 6-oz custard cup, place 2 of cupcake liners.
2. In small bowl microwave the butter until melted.
3. Stir graham cracker crumbs and sugar into melted butter.
4. In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
5. Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
6. Pour 2 tablespoons in each prepared custard cup.
7. 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.
8. The tarts should be removed as they appear done.
9. Repeat the process for the remaining 6 tarts.
10. Cool and serve topped with pie filling.
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