Lemon Tarts - A Mid-Winter Taste of Sunshine

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!

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Please, Sir, May I Have A S'more?

I don't know about you, but where I live it's under 20 degrees Fahrenheit these days.  Obviously, that's too cold to make S'mores sitting outside by a campfire.  So, I am bringing the S'more's inside to my warm kitchen!  This is a delicious, graham crackery cookie version of the classic treat.

To begin, you need to assemble the usual ingredients, plus a few more.  But first the essentials!

This recipe comes from one of my favorite sources of clever food ideas - those Pillsbury Classic Cookbooks you find in the magazine rack in most grocery check out lanes.  These Smore's Cookies can be found in the December 2007/January 2008 Holiday Cookie edition.

S'more Thumbprint Cookies

from Pillsbury Classic Cookbook

1 cup butter softened

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cups all-purpose flour

1 cup finely ground graham cracker crumbs (16 cracker squares)

1/8 teaspoon salt

120 miniature marshmallows

60 rectangles milk chocolate (four 1.55oz bars)

Preheat oven to 325 degrees.  In a large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy.  Add egg and vanilla; beat until well blended.  Add flour, cracker crumbs and salt; on low speed beat about 1 minute or until stiff dough forms.

Roll dough  into 60 balls and place on ungreased cookie sheets about 2 inches apart.  With thumb, make indentation in center of each.

Bake 10-12 minutes or until cookies are firm and edges are just beginning to brown.

One of the things I love about these cookies is that they don't spread while baking!

Lightly press 2 marshmallows in center of each cookie; bake 2-3 minutes longer.  

After removing cookies from oven place a rectangle of chocolate on top of the marshmallows.  

Let stand 2-3 minutes.  With tip of knife, gently spread chocolate over marshmallows.

 Let stand until chocolate is set.

Note:  To make graham cracker crumbs break 16 squares into food processor bowl with metal blade.  Cover; process until fine crumbs.  I have also placed the crackers in a large ziploc bag and crushed them with a rolling pin.  

That's it!  Super easy and super fun.  They taste great, too.  I actually enjoy eating one or two before the chocolate sets, while it's warm and gooey.

I also kind of like the way the cookie look without spreading the chocolate.  I like the HERSHEY written across the top.  I like them both ways, it's really a preference thing.  Regardless of how you decide to serve them, I hope you enjoy the summery/fall goodness of S'mores all year round!

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