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  • 1 (8-ounce) package cream cheese
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 24 packaged sweet ready-to-eat mini tart shells


  1. With a whisk or a mixer, beat cream cheese, milk and lemon juice until smooth.
  2. Place spoonfuls into tart shells.
  3. Refrigerate.
Want more help? Watch Relish Editor Jill Melton and the kids make these mini lemon tarts.

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The recipe was originally published as Mini Lemon Tarts on

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