Open can of Sweetened Condensed Milk and pour into mixer bowl.

Juice both lemons and zest one half of one lemon.

Combine lemon juice, sweetened condensed milk, and a sprinkle of the lemon zest. Mix with a whisk for approximately 3-4 minutes until mixture thickens slightly. Refrigerate to cool filling.

Bake tart shells according to package directions until lightly golden. Completely cool.

When cool, you can scoop/spoon the chilled filling into the shells OR an alternate way is to spoon the filling into a sandwich bag, close the top and snip a small corner at the bottom to “pipe” the filling into the shells. (Less messy that way.)

Return the shells to the fridge and cool until ready to serve.

To serve, lightly garnish the tops of the tarts with the lavender buds.