Mini Lemon Tartlets

desserts

Print Recipe

Servings: 10-15

Ingredients

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.

Recipe Courtesy Of

Fairley Bell Cook of Raleigh