Lemon Berry Tartlets

• 1 (14 ounce) can sweetened condensed milk
• 14 cup lemon juice
• 2 teaspoons lemon peel, grated
• 1 cup frozen whipped topping, thawed
• 6 miniature graham cracker pie crusts
• 12 cup blueberry preserves

1. WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken.
2. Fold in whipped topping.
3. DIVIDE evenly between the 6 small pie crusts.
4. Press down in center with a spoon to make a depression about 1-inch deep.
5. Refrigerate for 2 hours or until firm.
6. After refrigeration, it may be necessary to create the depression again.
7. Fill each tartlet with a heaping Tablespoon of Blueberry preserves.
8. Garnish with a fine twist of lemon peel.

condensed milk, lemon juice, lemon peel, frozen whipped topping, graham cracker pie crusts, preserves

Taken from www.food.com/recipe/lemon-berry-tartlets-399711 (may not work)