6 ready-made mini tart shells
1 can sweetened condensed milk
3 egg yolks
6 tbsp freshly squeezed lemon juice
1 tsp grated lemon zest
Icing sugar, for dusting
1. Preheat the oven to 180C. Place the tart shells on a baking sheet.
2. In a medium bowl, whisk together the condensed milk and egg yolks. Stir in the lemon juice and zest. Fill the tart shells with the lemon mixture and bake for 15 minutes. Set the tartlets aside to cool to room temperature, and then chill in the fridge.
3. Dust with icing sugar before serving.