It's my mothers favorite and it's super simple to make! Adapted from a recipe passed down by my grandmother, this Lemon Icebox Tart recipe is the perfect summertime treat!
INGREDIENTS: 1 bag TEDDY GRAHAMS. SUGAR. BUTTER. 1 tsp VANILLA.
1 can of CONDENSED MILK. 2 LEMONS. 1 cup of HEAVY CREAM.
SQUEEZE : In a bowl containing 1 can of sweetened condensed milk, squeeze 1 1/2 fresh lemons. Make sure you remove the seeds before squeezing. With a spoon mix together until the lemon juice is fully incorporated.
TASTE TEST: This recipe is slightly forgiving, so it's super adaptable. I suggest giving your filling a test taste and if you want a stronger lemon taste squeeze in an additional 1/2 of a lemon. I taste all of the elements (crust, filling, and my whip) before building my tart. Each flavor has to harmonize!
Blend until fine. Using the back of a spoon press the cookie crumbs firmly to the side of your food processor. If the mixture sticks together you have the right consistency. If the crumbs don't hold together, add an additional tsp of melted butter and blend again. Be careful, as adding too much butter will make your crust greasy!
SCOOP: Using an ice cream scoop, evenly distribute your crust into your cupcake liners. If you want to get fancy, save a little bit of the cookie crumble to top your tarts!
Using the back of your scoop firmly press the cookie crumbs into your cupcake liners. I place my cupcake liners into a cupcake tin to help with the molding of the shape. Distribute your filling evenly with the help of your ice cream scoop.
Add 1 cup of heavy cream to the bowl and mix on medium. Watch as the peaks begin to form and then add in 2 tbsp of sugar slowly. Again I stop and taste test to see If the sugar has distributed well and if I am ok with the sweetness level. Add in a tsp of vanilla flavoring and continue to mix until combined.
Top your tarts with the fresh whip and sprinkle with leftover cookie crumble! Refrigerate and enjoy!
This recipe makes 6 generous tarts!
Large Cupcake liners
Ice cream Scoop