Lemon Berry Tartlets

Ingredients

• 1 (14 ounce) can sweetened condensed milk

• 1/4 cup lemon juice
• 2 teaspoons lemon peel, grated
• 1 cup frozen whipped topping, thawed
• 6 miniature graham cracker pie crusts
• 1/2 cup blueberry preserves

Directions

1. 1

   WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.

2. 2

   DIVIDE evenly between the 6 small pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. After refrigeration, it may be necessary to create the depression again. Fill each tartlet with a heaping Tablespoon of Blueberry preserves. Garnish with a fine twist of lemon peel.