Mini Lemon Tarts

easy-lemon-tart-pie-dessert-relish
Teresa Blackburn
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  • Yield: 24 servings

Kids will love whipping up the filling with a rotary egg beater and spooning it into the tart shells—that is, if they don’t eat all the filling in the process.

Ingredients

1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
1/2cup fresh lemon juice
24 packaged sweet ready-to-eat mini tart shells

Instructions

  1. With a whisk or a mixer, beat cream cheese, milk and lemon juice until smooth.
  2. Place spoonfuls into tart shells.
  3. Refrigerate.

Want more help? Watch Relish Editor Jill Melton and the kids make these mini lemon tarts.

Nutritional Info *per serving

  • Calories 120
  • Fat 6g
  • Cholesterol 15mg
  • Sodium 75mg
  • Carbohydrate 13g
  • Fiber 0g
  • Protein 2g
  • Old Unc

    Kind of an interesting take on key lime pie, subbing cream cheese for the eggs (and lemon for the key lime). However, “go out and buy tart shells” hardly counts as a recipe for no bake tarts.