Ingredients:
1 c. graham cracker crust mix
2 T. sugar
3 T. butter
Two jars of lemon curd
Zest from one lemon
Directions:
1. Preheat the oven to 350F.2. Melt the butter
3. Mix the graham cracker crust mix and sugar together in a bowl, pour the melted butter over it and mix in.
4. Spray the tart molds with cooking spray. Pack the graham cracker crust into the tart molds. Use some sort of smooth sided implement to really pack it in there.
5. Bake in the oven until the crusts are brown, about fifteen minutes.
6. Melt the lemon curd in a nonreactive pan over low heat until warmed enough to pour. I wouldn't recommend simmering or bad things might happen or nothing might happen, I didn't do it, so I'm not sure, but I just get that sense.
7. Pour the lemon curd in the prepped tart shells, grate the zest over them, and put into the fridge to cool.
Once the lemon curd has set, enjoy! It doesn't get much easier than that! I didn't bother extricating them from the tart molds for serving. You could also do this as one large tart, but I just got these nifty individual sized tart pans from Sur La Table so I am excited to try many tart recipes. More tart recipes coming to this blog near you! If you have any tart flavors you'd like me to try, leave us a comment with your suggestion.
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