Happy Easter friends! If there’s one thing I want at Easter, it’s a lemon dessert. Is there really another dessert that can compete? In this house we’ll take all the sweet and tangy lemon tarts you can offer. I designed this dessert with Easter in mind. If you aren’t having it at your own home, don’t be shy about bringing these to wherever you’re celebrating. They travel well if kept cool and would be a wonderful accompaniment for those beautiful Spring days at your local Virginia winery too. We can all look forward to that, can't we?
This recipe makes at least 36 individual tarts. I guarantee you won’t be able to stop at just one!
Ingredients You’ll Need:
2 teaspoons lemon zest from 1 lemon
5 egg yolks
1 14 ounce can sweetened condensed milk
½ cup heavy whipping cream
½ cup lemon juice from 3 lemons
2 cups graham cracker crumbs
8 T butter, melted
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Raspberries for garnish, halved
To make the filling beat the lemon zest and egg yolks until thickened, about 2 minutes. Whisk in the condensed milk and cream for one minute and then add in your lime juice, mixing until thickened again.
Preheat the oven to 325. Mix together the graham cracker crumbs and melted butter and spray 3 mini muffin tins with cooking spray. Starting with 1 tablespoon per tart and form the crumb mixture into a crust allowing your fingers to push it up the sides. Allow enough crust on the bottom as well.
To start, spoon 2 teaspoons of filling into each tin, making sure you can still see the crust on the sides. Bake for just 10 minutes. Allow them to cool for another 10 minutes and then place in the fridge for 3 hours or overnight if you’re making them for the following day.
Place a knife around the sides of each tart and gently remove them from the pans.
Whisk together the cream, sugar and vanilla to make the whipped topping and either spoon or pipe this on top of each tart, adorning with half a raspberry!
I hope you enjoy these as much as our family has!