Mini Lemon Tarts
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 Tbsp. melted butter
  • 1¼ c. graham cracker crumbs
  • ¼ c. sugar
  • ½ tsp. salt
  • 1 jar of lemon curd - 10 oz.
  • Whipped cream or meringue for topping.
Instructions
  1. Start by preheating the oven to 350 degrees.
  2. Next, begin mixing the melted butter, sugar, and graham cracker crumbs in a medium bowl until combined.
  3. Then, dividing the mixture evenly into six portions, sprinkle it into a muffin tin's six separate holes.
  4. Press the crumbs firmly into the bottom of the muffin tin and up the sides, forming a crust for the tart.
  5. Bake the shells for 7 minutes or until just starting to brown.
  6. Let the crusts cool completely in the muffin tin.
  7. Then, using the whole jar of lemon curd, divide the curd between the shells, scooping spoonfuls into each tart equally.
  8. Refrigerate the tarts in the muffin tin for 3 hours.
  9. Pop the tarts out and top them with whipped cream, or torch a little meringue for a minature version of a lemon meringue pie.
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/mini-lemon-tarts/