Microwave Cheery Cherry Lemon Tarts

Microwave Cheery Cherry Lemon Tarts

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Deborah Williams


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


★★★★★ 1 vote

Makes 12 servings
20 Min
5 Min


  • 24
    cupcake liners
  • 2 Tbsp
    unsalted butter
  • 1 c
    gingersnap or graham cracker crumbs
  • 2 Tbsp
  • 1 can(s)
    (14 ounces) sweetened condensed milk
  • 2
  • 1 Tbsp
    grated lemon peel
  • 1/3 c
    lemon juice
  • 1 can(s)
    (21 ounces) cherry pie filling

How to Make Microwave Cheery Cherry Lemon Tarts


  1. 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.

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