Easy Mini Lemon Tarts

• servings: 30 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

¾ cup sweetened condensed milk

½ cup lemon juice

2 teaspoons flour

⅛ teaspoon salt

2 teaspoons lemon zest (plus more for garnish)

2 boxes (1.9 ounces each) Mini Phyllo Shells (I use the Athens® brand)

whipped cream (for serving)

toasted coconut flakes (for serving)

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and lemon zest until combined and smooth.

Arrange phyllo shells on a rimmed baking sheet. Fill each shell with the lemon filling, almost to the top.

Bake for 15-18 minutes until custard has set and pastry is lightly golden.

Remove from oven and let tarts cool completely.

Once completely cooled, pipe a dollop of fresh whipped cream on top and a sprinkle of toasted coconut and lemon zest.

Nutrition

• Serving Size: 1 tart
• Calories: 40 kcal
• Total Fat: 1 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 0.23 g
• Cholesterol: 3 mg
• Sodium: 17 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 0.03 g
• Total Sugars: 4 g
• Protein: 1 g