1/4 cup lemon juice
2 tsp grated lemon peel
1 cup cool whip, thawed
6 mini graham cracker pie crusts (buy or make your own)
1/2 cup blueberry preserves or reduction
Whisk milk, lemon juice, and lemon peel until blended and mixture begins to thicken. Fold in cool whip. Divide evenly between pie crusts. Press down center with spoon (about 1" deep). Refrigerate for 2 hours, or until firm. Fill with heaping tablespoon of blueberries.
I got this from a magazine, but cannot remember which one! If you know, please let me know so I can give credit where credit is due!