FOODIE: LEMON ICEBOX TARTS

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 treat!

INGREDIENTS: TEDDY GRAHAMS. SUGAR. BUTTER. VANILLA BEAN PASTE.

 CONDENSED MILK. LEMONS.  HEAVY CREAM.

SQUEEZE : In a bowl containing 1 can of sweetened condensed milk, squeeze 1 1/2 fresh lemons. If squeezing by hand, make sure to remove the seeds or strain the juice.  With a spoon, mix 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!

CRUSH: In a food processor ( I use my ninja) place one bag of honey teddy grahams, 1/2 cup of sugar, 1 tsp of vanilla and 1 tbsp of melted butter. 

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 pan to help with the molding of the shape. Distribute your filling evenly with the help of your ice cream scoop.

WHIP IT: I love making fresh whip! Now I'm not sure if it makes a big difference or not but I always place my stand mixer bowl into the refrigerator to chill before I make my whip. 

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. This is a good time to stop and taste test to see if the sugar has distributed well and if you are 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! Remove your cupcake liners if you would like.  Refrigerate and enjoy!

This recipe makes 6 generous tarts! 

LEMON ICEBOX TARTS

Tools
Cupcake pan
Large cupcake liners
Measuring spoons
Ice cream Scoop 
Stand Mixer
Lemon Juicer
Food Processor

Ingredients 

1 can Condensed Milk
1 1/2 Fresh Squeezed Lemons
1 Bag Mini Honey Teddy Grahams
1/2 cup Granulated Sugar + 2 tbsp
1 tbsp Butter
1 tsp Vanilla Bean Paste + 1 tsp
1 cup Heavy Whipping Cream

Directions

1. Squeeze 1 1/2 fresh lemons into bowl of condensed milk and mix together until lemon juice is fully incorporated. Add additional juice of 1/2 lemon for a tart flavor. 
2. In a food processor place one bag of honey teddy grahams, 1/2 cup of sugar, 1 tsp of vanilla and 1 tbsp of melted butter. Blend until fine and all ingredients are incorporated.
3.Using an ice cream scoop, evenly distribute your teddy graham crust into your cupcake liners. Use the ice cream scoop to firmly press crust into liners. 
4. Distribute lemon filling to tarts evenly with the ice cream scoop.
5. In a chilled bowl of your stand mixer add 1 cup of heavy cream and mix on medium. Watch as the peaks begin to form and then add in 2 tbsp of sugar slowly. Taste test to see if the sugar has distributed well and the sweetness level is appropriate. Add in a tsp of vanilla flavoring and continue to mix until combined.
6. Top your tarts with a generous serving of whipped cream and sprinkle with teddy graham crust. 
7. Serve your tarts chilled! Enjoy!