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Photo: Jennifer Causey
Active Time:25 minsTotal Time:1 hr 45 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 45 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrusts3cupsgraham cracker crumbs (about 18 crackers)⅓cupunsalted butter, melted¼cupgranulated sugar3large egg whites, lightly beatenFilling2large eggs2large egg yolks½cupgranulated sugar⅓cupcold unsalted butter (2 2/3 oz.), cubed1 ½tablespoonsgrated lemon zest½cupfresh lemon juice
Cook Mode(Keep screen awake)
Ingredients
Crusts
3cupsgraham cracker crumbs (about 18 crackers)
⅓cupunsalted butter, melted
¼cupgranulated sugar
3large egg whites, lightly beaten
Filling
2large eggs
2large egg yolks
½cupgranulated sugar
⅓cupcold unsalted butter (2 2/3 oz.), cubed
1 ½tablespoonsgrated lemon zest
½cupfresh lemon juice
DirectionsTo prepare crusts: Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; lightly coat with cooking spray. Combine crumbs, melted butter, 1/4 cup sugar and 3 egg whites in a large bowl; stir until well mixed. Place about 3 heaping tablespoons of the mixture into each muffin cup, firmly pressing into the bottom and up the sides.Bake until lightly browned and set, about 12 minutes. Transfer the pan to a wire rack and let cool completely, about 10 minutes. Remove the crusts from the pan; remove and discard the liners. Place the crusts on a large plate.Meanwhile, prepare filling: Whisk eggs, egg yolks, sugar, butter, lemon zest and lemon juice together in a medium saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Pour the mixture through a fine-mesh strainer into a medium heatproof bowl.Divide the lemon curd among the crusts (about 2 tablespoons each). Cover and refrigerate until chilled, about 1 hour.To make aheadRefrigerate tarts, covered, for up to 2 days.Originally appeared: EatingWell.com, February 2021
Directions
To prepare crusts: Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; lightly coat with cooking spray. Combine crumbs, melted butter, 1/4 cup sugar and 3 egg whites in a large bowl; stir until well mixed. Place about 3 heaping tablespoons of the mixture into each muffin cup, firmly pressing into the bottom and up the sides.Bake until lightly browned and set, about 12 minutes. Transfer the pan to a wire rack and let cool completely, about 10 minutes. Remove the crusts from the pan; remove and discard the liners. Place the crusts on a large plate.Meanwhile, prepare filling: Whisk eggs, egg yolks, sugar, butter, lemon zest and lemon juice together in a medium saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Pour the mixture through a fine-mesh strainer into a medium heatproof bowl.Divide the lemon curd among the crusts (about 2 tablespoons each). Cover and refrigerate until chilled, about 1 hour.To make aheadRefrigerate tarts, covered, for up to 2 days.
To prepare crusts: Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; lightly coat with cooking spray. Combine crumbs, melted butter, 1/4 cup sugar and 3 egg whites in a large bowl; stir until well mixed. Place about 3 heaping tablespoons of the mixture into each muffin cup, firmly pressing into the bottom and up the sides.
Bake until lightly browned and set, about 12 minutes. Transfer the pan to a wire rack and let cool completely, about 10 minutes. Remove the crusts from the pan; remove and discard the liners. Place the crusts on a large plate.
Meanwhile, prepare filling: Whisk eggs, egg yolks, sugar, butter, lemon zest and lemon juice together in a medium saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Pour the mixture through a fine-mesh strainer into a medium heatproof bowl.
Divide the lemon curd among the crusts (about 2 tablespoons each). Cover and refrigerate until chilled, about 1 hour.
To make ahead
Refrigerate tarts, covered, for up to 2 days.
Originally appeared: EatingWell.com, February 2021
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Nutrition Facts(per serving)275Calories11gFat33gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
