Ingredients

Instructions

  1. In 5- or 6-oz custard cup, place 2 of cupcake liners.
  2. In small bowl microwave the butter until melted.
  3. Stir graham cracker crumbs and sugar into melted butter.
  4. In each custard cup, place 1 rounded tablespoon crumb mixture, press down with bottom of small glass.
  5. Blend the condensed milk, eggs, lemon peel and lemon juice until thickened.
  6. Pour 2 tablespoons in each prepared custard cup.
  7. Arrange in a ring in microwave oven and microwave at 50% power for 2 to 5 minutes or until each bubbles in 1 or 2 spots, rotating after half the cooking time.
  8. The tarts should be removed as they appear done.
  9. Repeat the process for the remaining 6 tarts.
  10. Cool and serve topped with pie filling.