Mini Lemon Tarts

Teresa Blackburn
  • 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.


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


  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