Have I mentioned before that I have a weakness for dessert… for breakfast? And if you follow me on Instagram, then you know that I had one of these mini lemon tarts for lunch yesterday. And, naturally, their perfectly personal size makes them an ideal dessert to enjoy after the kids go to bed.
In short, these mini lemon-lime tarts just might be the last recipe you’ll ever need…
But with only three ingredients (including the crust!), you really can’t find a simpler treat. And while these may not be quite as incredible as a tarte citron from your local Parisian boulangerie, they are definitely helping to satisfy my craving.
And if you top them with fresh berries, you’ve got a gorgeous and delicious dessert.
The assembly is quick and easy.
10 minutes in the oven. Chill and serve.
And a little presentation tip: if you don’t want to serve them in the foil wrappers, put them in the freezer for a little while – not long enough to actually freeze the filling, but long enough to make the crust a little firmer. This will help them pop out of the foil pans.
Or, if you’re classy like me, pass them out in the foil pans to the friends you are hosting for Bible study along with a spoon. No plates to wash! 😉
Mini Lemon Tarts:
- 6 mini graham cracker crusts (I found mine on the baking aisle at the local grocery store… The Keebler elves made them for me, and they are about 3″ across)
- 1 can sweetened condensed milk (14 oz)
- 1/2 c lemon juice (or a mixture of lemon and lime)
- Mix milk and lemon juice until it thickens
- Pour into pie crusts
- Bake at 350°F for 10 minutes
- Chill and serve
Tips and tricks: Top with fresh berries or mint leaves, as desired. Cool in freezer (though not long enough to actually freeze the filling) to make the crusts firmer if you want to pop them out of the foil before serving. Eat for breakfast, lunch, or dinner… I won’t judge. 😉
Did you enjoy that?
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