Cherry Lemon Tarts

• 2 tablespoons butter
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1 (14 ounce) can fat-free sweetened condensed milk
• 2 eggs
• 1 tablespoon grated lemon, rind of
• 1/3 cup lemon juice
• 1 (21 ounce) can cherry pie filling (I use reduced sugar.)

1. In 5- or 6-oz custard cup, place 2 of cupcake liners.
2. In small bowl microwave the butter until melted.
3. Stir graham cracker crumbs and sugar into melted butter.
4. In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
5. Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
6. Pour 2 tablespoons in each prepared custard cup.
7. 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.
8. The tarts should be removed as they appear done.
9. Repeat the process for the remaining 6 tarts.
10. Cool and serve topped with pie filling.

butter, graham cracker crumbs, sugar, condensed milk, eggs, grated lemon, lemon juice, cherry pie filling

Taken from www.food.com/recipe/cherry-lemon-tarts-90516 (may not work)