Lemon Tarts: Mix 1 1/4 cups graham crumbs, 2 Tbsp white sugar, 5 Tbsp melted butter in bowl for crust. Filling: 1 can sweetened condensed milk, 4 egg yolks, 3/4 cup lemon juice and the zest of one lemon. Bake 15 min at 350.
These muffins were the most refreshing tasting muffins I've had. They had a nice chewy kind of crust and sweet-tart lemon flavor. If you've got raspberries and a lemon on hand, they can be whipped up very quickly