Easy Lemon Tarts
- 2 (8-oz) ctns lemon yogurt
- 1 (12-oz) ctn frozen whipped topping, thawed
- 2 (4-oz) mini-graham cracker pie crusts; see cook’s notes
- 1 Tbsp grated lemon peel (zest), colored part only
- For garnish: shaved bittersweet chocolate
- In medium bowl, stir yogurt, whipped topping and lemon peel. Cover and refrigerate overnight.
- Spoon chilled filling into each shell, about 1/4 cup in each, then top with shaved bittersweet chocolate.
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