Cherry Lemon Tarts

"These are microwaved. What could be easier or quicker."
 
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Cherry Lemon Tarts created by Torricus
Ready In:
35mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • 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.

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  1. Torricus
    Cherry Lemon Tarts Created by Torricus
  2. Torricus
    Outstanding! I made these alongside chocolate cupcakes for dessert, and these were the hands down favourite! Extremely easy and a nice light dessert. Can't wait to make these again, possibly an all-lemon version next time :)
     
  3. bluemoon downunder
    Easy to make and really clear instructions which was so important because I was on unfamiliar territory making something like this in the microwave. The only changes I made were to reduce the sugar (I used brown) to one tablespoon and therefore to increase the crumbs by a tablespoon, and to use a well-drained can of whole black cherries instead of the cherry pie filling. I cooked these in microwave-safe ramekins. They looked and tasted fabulous! Thanks for sharing another wonderful recipe.
     
  4. bluemoon downunder
    Easy to make and really clear instructions which was so important because I was on unfamiliar territory making something like this in the microwave. The only changes I made were to reduce the sugar (I used brown) to one tablespoon and therefore to increase the crumbs by a tablespoon, and to use a well-drained can of whole black cherries instead of the cherry pie filling. I cooked these in microwave-safe ramekins. They looked and tasted fabulous! Thanks for sharing another wonderful recipe.
     
  5. Bluenoser
    I would have never thought that Lemon and Cherry would go together but after trying this recipe i am a believer. It was yummy and will try it again. Thanks.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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