Microwave Cheery Cherry Lemon Tarts Recipe

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Microwave Cheery Cherry Lemon Tarts

Deborah Williams


Tangy tarts with sweet cherry topping add color to any buffet. Add a fresh basil or mint leaf for holiday color.

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Makes 12 servings


20 Min


5 Min


cupcake liners
2 Tbsp
unsalted butter
1 c
gingersnap or graham cracker crumbs
2 Tbsp
1 can(s)
(14 ounces) sweetened condensed milk
1 Tbsp
grated lemon peel
1/3 c
lemon juice
1 can(s)
(21 ounces) cherry pie filling

Directions Step-By-Step

Place two liners in each of 12 5-ounce, microwave-safe custard cups.
In a small bowl, microwave the butter on high for 45 to 60 seconds or until melted.
Stir in the cookie crumbs and sugar.
Place 1 heaping tablespoon of the crumb mixture into each liner.
Press down firmly using a small glass or your fingers.
Stir together the remaining ingredients except cherries until they are thickened.
Place 2 tablespoons of this mixture in each cup.
Arrange 6 cups in a ring on a large plate and microwave at 50 percent power for 2 to 3 minutes, or until tarts bubble in a couple spots.
Remove the tarts as they appear done. Some may finish faster than others.
Cool and serve each topped with pie filling, a dollop of whipped cream and a basil or mint leaf.

About this Recipe