Ingredients:
2 tablespoons butter
1 cup graham cracker crumbs
2 tablespoons sugar
1 (14 ounce) cans fat-free sweetened condensed milk
2 eggs
1 tablespoon grated lemons, rind of
1/3 cup lemon juice
1 (21 ounce) cans cherry pie filling ( I use reduced sugar.)
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.
Servings: 12
Time preparation: 20 min.
Time total: 35 min.