Caramel Tarts

Directions

1. 1
   Preheat oven to 325°F. Grease 18 recesses from 2 (12-cup) shallow muffin pans.
2. 2
   Place 1 graham cracker in each muffin recess. Bake for 4 mins, or until cookies soften. Gently press softened cookies into base of recesses. Let cool.
3. 3
   Meanwhile, stir condensed milk, butter and sugar in a small heavy-bottomed saucepan over low heat until smooth. Bring to a boil. Boil, stirring, for 10 mins, or until mixture is thick and a dark caramel color. Remove from heat and stir in lemon juice.
4. 4
   Distribute caramel mixture between muffin recesses and chill for 30 mins, or until set.