Friday, May 25, 2012

Lemon Tarts

This week is full of things that have changed my life.

Is that silly?  

Maybe but a lot of my life (like what I talk about) is defined by food I have made or want to make.  I love talking to my mom and sisters about food magazines, new recipes, fun food blogs, or what we have made recently.  It makes my day and is just my thing!  

Especially if I am having a bad or stressful day.  Creating just makes me feel better.  I have always loved this quote: "Creation brings deep satisfaction and fulfillment. We develop ourselves and others when we take unorganized matter into our hands and mold it into something of beauty" (from here).  That's how it makes me feel to make something tasty and delicious!

This creation was AHHHMAZING!  Seriously I have made these beauties 3 times in the past month (about 125 of them) and every time they were the complete hit of the party.  If you love lemon this is your thing--not kidding.  These are a must make and the best part.....they are one of the easiest things you will probably ever do!!

Lemon Tarts

(click here for printable version)

1 1/4 cups graham crackers, crushed finely
4 tbsp butter, melted
2 tbsp sugar

1 can sweetened condensed milk
4 egg yolks
2/3 cup lemon juice

1.  Preheat oven to 350°F and line muffin pan with cupcake liners.  Set aside.

2.  In a small bowl combine graham crackers (I used my food processor to make the crumbs fine), butter, and sugar until completely combined.  Place about 2 tsp of crumbs in bottom of each muffin cup and press down to make a flat bottom.  Repeat until crumbs are gone.  Bake for 10 minutes.

3.  While crust is baking, in large bowl combine sweetened condensed milk, egg yolks, and lemon juice, whisking until completely combined and smooth.

4.  When crust is done, remove from oven and carefully fill each muffin cup 2/3 full with filling.  Bake again for 15 more minutes.  Remove from oven, let cool completely and top with whip cream if so desired.  Good luck not eating the entire pan and enjoy!

Source: Kelly Neil
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