Mini Lemon Tartlets
- 1 package (8 ounce) cream cheese (Neufchatel works fine), softened
- 1 can (14 ounce) sweetened condensed milk
- ½ cup fresh lemon juice (1 large lemon squeezed)
- 2 packages of Athens mini fillo shells (frozen)
- Canned whipped cream
- Fresh mint
With a whisk or a mixer, beat cream cheese, milk and lemon juice until smooth. Refrigerate for about an hour so filling condenses.
Thaw shells and fill. Top with "star" of whipped cream and a small mint leaf just before serving. Serving size: 2–3 tartlets per person. Makes 30 tartlets.
Note: Filling will keep in a refrigerator in a tight container for up to a week. Do not fill shells until ready to eat as they will get soggy.