Here in New York it's cold and overcast. Having a few more months of this weather to look forward to I decided to bake something bright and summery. Also, my Husband and his family are not fans of sweet things like chocolate, buttercream, cupcakes, etc. And so, I am always on the lookout for desserts more to their liking for our get-togethers. I settled on Lemon Tarts with Graham Cracker Crusts. I had pinned this recipe on Pinterest from Kelly Neil's blog awhile ago and when I looked at the ingredient and preparation list I could not believe how easy it appeared to be. The original recipe comes from the Feisty Chef, who actually made a Key Lime Pie. Kelly substituted lemon for lime, which is what I did, too. For some reason I had a ridiculous amount of lemons sitting around needing to be used. This recipe was just perfect. And just as easy as it looked. AND tasted delicious!
To make this tangy lemon treat, follow these easy directions:
Lemon Tart with Graham Cracker Crust
adapted from The Feisty Chef
1 1/4 cups of Graham Cracker Crumbs
2 tablespoons sugar
5 tablespoons melted butter
4 egg yolks
1 can sweetened condensed milk
3/4 cup lemon juice (I squeezed fresh lemons)
Zest of one lemon (optional)
Preheat oven to 350 degrees. Mix together graham cracker crumbs, sugar and melted butter. The mixture will be crumbly.
Place liners in a cupcake pan and fill each one with a heaping large spoon of crumb mixture. Press mixture flat on the bottom of the liner. I used the bottom of a wooden spoon, as recommended by Kelly Neil and it worked great.
Bake in oven for 10 minutes and remove to cool before adding filling.
In a bowl combine lemon juice, sweetened condensed milk, egg yolks, and zest (if desired). Whisk ingredients together for about 1 minute or so. Mixture will be quite liquidy and only thicken slightly. Pour on top of prepared graham crust.
Place cupcake pan back into oven and bake on 350 for 15 minutes. Remove pan from oven and let cool completely.
Remove each tart from cupcake liners. Garnish with lemon peel. Enjoy!