"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

No-Bake Lemon Tarts Recipe

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This recipe for No-Bake Lemon Tarts is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



14 graham crackers
7 Tbsp unsalted butter, melted

2 cups heavy cream
1/2 cup granulated sugar
2 tsp lemon zest
1/3 cup lemon juice

sliced strawberries, raspberries, halved cherries, sliced mango, and edible flowers, for serving
Chocolate butterlies

1) In a food processor, pulse graham crackers into fine crumbs. Add butter and pulse to combine. Divide mixture among six 4-in tart pans with removable bottoms; press evenly on bottoms and up sides. Refrigerate until firm, at least 30 minutes.

2) 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.

3) Bring to a boil, then simmer 1 minute. Remove from heat and add lemon zest and juice. Let cool 20 minutes, then divide among crust-lined tart shells (or empty teacups) and refrigerate until sest, at least 2 hours or up to 24 hours. Serve with sliced strawberries, raspberries, halved cherries, sliced mango (arranged in overlapping concentric circles), edible flowers, and chocolate butterflies.




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