- 20 Minutes
- 10 Minutes
Sweet, fresh and tangy, this easy dessert recipe is served chilled, which makes it perfect for warm spring and summer days. Plus, these mini lemon tarts are simple to make, so you can even get the kids involved for some family fun, or to make a special treat for Mom. Recruit your little ones to form the graham cracker crusts in your mini muffin tin. Then, take over until it’s time to pour your filing mixture into the tart crusts. The kids can also help with adding the raspberry garnishes! Ready to craft these no-bake mini lemon tarts? Grab your cutting board, small pot, mini muffin tin and the ingredients below!
- Using a food processor, process graham crackers into fine crumbs. Add sugar and butter and pulse until mixture is evenly moistened.
- Divide graham cracker mixture evenly into a 12-cup muffin tin. Press down to create a firm crust. Place muffin tin in freezer until crusts are firm.
Over low heat, combine heavy cream and sugar. Stir until sugar has dissolved, then bring to a boil.
Remove from heat. Add lemon zest and juice and stir to combine. Let mixture cool for at least 30 minutes before pouring into mini graham cracker crusts. Refrigerate to set for at least two hours.
Garnish with raspberries before serving cold.
*Tip: Use pre-made miniature graham cracker crusts to make this no bake dessert even easier!