Here's the recipe, as is. The only thing not instant or out of a can is the lemon zest. Even the instant version is light and lemony for a quick and easy dessert. And it's not bad. But not anything impressive either. The whipped topping, graham crusts and preserves could, of course, be replaced with fresh whipped cream, crusts made from scratch, and fresh berries instead of preserves... If I make it again I'll dress it up; maybe a layer of real lemon curd under a thinner spread of the whipped tart filling. The fresh berries were a definite improvement over preserves.
1 can (14 oz) sweetened condensed milk
¼ C lemon juice
2 tsp grated lemon peel
1 C frozen whipped topping
6 mini graham pie crusts
½ C berry preserves
Whisk sweetened condensed milk, lemon juice, and lemon peel until blended and mixture begins to thicken. Fold in whipped topping. Divide evenly between the 6 mini pie crusts. Use a spoon to make a 1" deep depression in the center of each tart. Refrigerate until firm (about 2 hrs). Refresh depression if needed; fill each tartlet with preserves (or fresh berries).
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