EASY Cherry Lemon Tarts

Servings: 12

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.)

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.

Courtesy of www.food.com

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