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
Crust
1 1/4 cups of Graham Cracker Crumbs
2 tablespoons sugar
5 tablespoons melted butter
Filling
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!
I have shared this recipe on:
mouthwatering!!look so delicious & pretty!!Thanks a lot for linking with Midweek Fiesta....
ReplyDeleteMy pleasure, Amy. Thanks!
DeleteThese look so great! I love desserts that combine sweet and sour.
ReplyDeleteThanks, Angie - These are a nice tangy treat!
DeleteI adore this recipe with lime so I know it would be awesome with the lemon too and I adore little tarts, delish!
ReplyDeleteHi, Lisa! I am looking forward to trying this recipe with lime. Glad you like them. :)
ReplyDeleteDid you use a mini cupcake pan?
ReplyDeleteHello! Actually, no. I used a regular sized cupcake pan. It's funny you ask that because before I made them I checked the original recipe like three times to make sure because they looked small to me, too! Since they don't puff up like cupcakes do they are actually a nice portion, on the smaller side, but a satisfying serving of one.
DeleteI love lemon desserts... these look terrific.
ReplyDeleteThanks! They have a great, tangy flavor and are SO easy to make!
DeleteThese are too cute! Man I have developed a newfound love of lemon. I may try this with lemon AND lime! Must make soon. Loving your site, I am a new follower via email :)
ReplyDeleteThank you so much, Desi! I have been appreciating lemon a bit more than chocolate these days...if you try them with both lemon and lime let me know how they turn out. Sounds like it could be a winner!! Thanks for stopping by and following my blog. :)
DeleteI baked for 15 min but how can I tell if they're done? They appear still semi liquidy.
ReplyDelete