No-Bake Lemon Tarts

NO-BAKE LEMON TARTS

INGREDIENTS

FOR THE CRUST

14 graham crackers

7 tbsp unsalted butter, melted

FOR THE FILLING

2 cups heavy cream

1/2 cup granulated sugar

2 tbsp lemon zest

1/3 cup lemon juice

METHOD

1. In a food processor, pulse graham crackers into fine crumbs. Add butter and pulse to combine.

2. Divide mixture among six 4-inch tart pans with removable bottoms; press evenly on bottoms and up sides. Refrigerate until firm, at least 30 minutes.

3. Meanwhile, prepare lemon filling. In a medium saucepan, combine cream and sugar and cook over low heat, stirring, until sugar has dissolved, about 5 minutes.

4. Bring to a boil, then simmer 1 minute. Remove from heat and add lemon zest and juice. Let cool 20 minutes. 

5. Divide mixture amongst crust-lined tart shells and refrigerate until set- for at least 2 hours or up to 24 hours. Enjoy!