Mini Lemon Tarts
Author: Caroline
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
- 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.
- Start by preheating the oven to 350 degrees.
- Next, begin mixing the melted butter, sugar, and graham cracker crumbs in a medium bowl until combined.
- Then, dividing the mixture evenly into six portions, sprinkle it into a muffin tin's six separate holes.
- Press the crumbs firmly into the bottom of the muffin tin and up the sides, forming a crust for the tart.
- Bake the shells for 7 minutes or until just starting to brown.
- Let the crusts cool completely in the muffin tin.
- Then, using the whole jar of lemon curd, divide the curd between the shells, scooping spoonfuls into each tart equally.
- Refrigerate the tarts in the muffin tin for 3 hours.
- 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/
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