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While I was sitting in my den over Easter, I saw this recipe in a Magazine on the coffee table. My brother and I had planned to dye Easter Eggs for old times sake, but opted for something edible instead. My sister and her husband drove down from Birmingham and surprised us and she helped us make these as well. Because of that they were doubly sweet – a treat indeed. Hope your Easter was wonderful. 

These were very easy to make, did not take long, and tasted very lemon/springy (is that a description?) They would be great for a desert when it warms up. Happy Monday!
Recipe for Lemon Tarts
1 (14-ounce) can sweetened condensed milk
2 egg yolks
1/2 cup fresh-squeezed lemon juice
1 tablespoon lemon zest
3 (19-ounce) package mini fillo shells (these are always so good – always)
For garnish: whipped topping (I just used canned whipped cream), fresh mint, lemon curls, and lemon zest
Preheat oven to 350 degrees. In bowl, combine condensed milk and egg yolks; whisk until smooth. Stir in lemon juice and zest. Spoon 1 teaspoon filling into each shell. Bake tartlets for 10 minutes (I cooked mine for 17), cool. Garnish with whipped topping, mint, lemon curls, and lemon zest. Yield: 45 tartlets. 

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