Mini Lemon Tarts (Print Version)
# Ingredients:
→ Crust with Graham Crackers
01 -
2 tablespoons white sugar
02 -
10 crushed graham crackers (about 5 ounces, equals 1 cup of crumbs)
03 -
6 tablespoons melted unsalted butter
→ Creamy Lemon Cheese Layer
04 -
Softened cream cheese, 8 ounces
05 -
1/4 teaspoon pure vanilla
06 -
2 teaspoons lemon peel shavings, split
07 -
1/3 cup of whipping cream, heavy
08 -
1/2 cup of sugar, granulated
09 -
2 tablespoons freshly squeezed lemon juice
10 -
Optional topping: fresh fruit or jam
# Instructions:
01 -
Combine the crushed graham crackers, sugar, and melted butter together. Push this mix into a lined mini muffin pan. Pop them into the freezer for 15-20 minutes.
02 -
In one bowl, beat cream cheese, sugar, and lemon juice until smooth. Separately, whip up the heavy cream with the vanilla until it's fluffy and forms soft peaks.
03 -
Gently combine the whipped cream with the cream cheese blend. Spoon this creamy mix into the chilled crusts.
04 -
Pop them into the fridge for a couple of hours to firm up. Toss some lemon zest and fruit on top before serving.
# Notes:
01 -
Keep it cold for best results
02 -
Perfect to make 3-5 days ahead
03 -
Lasts 3 months frozen