Lemon-Raspberry Tarts

Prep: 8 minutes; Chill: 1 hour. The tangy, sweet filling in these tarts may remind you of a key lime pie.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 22%
  • Fat: 4.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.3g
  • Carbohydrate: 35.3g
  • Fiber: 1.8g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 142mg
  • Calcium: 83mg

Ingredients

  • 1 cup frozen fat-free whipped topping, thawed and divided
  • 1/2 cup fat-free sweetened condensed milk (about 1/2 can)
  • 1 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 cup fresh raspberries, divided
  • 1 (4-ounce) package mini graham cracker pie crusts

Preparation

  1. Combine 3/4 cup whipped topping, milk, lemon rind, and lemon juice; stir until smooth.
  2. Place 3 raspberries in each pie crust. Spoon filling evenly into crusts on top of berries. Cover and chill.
  3. Dollop remaining 1/4 cup whipped topping evenly on tarts, and top evenly with remaining fresh raspberries.
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