Author Notes
My mothers favorite, super simple to make and adapted from my grandmothers Lemon Icebox Pie recipe! —canuemagine
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Ingredients
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14 ounces
Sweetened Condensed Milk
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1 1/2
Lemons
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8 ounces
Mini HoneyTeddy Grahams
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1/2 cup
Granulated Sugar
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1 tablespoon
Butter
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1 teaspoon
Vanilla Bean Paste
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1 cup
Heavy Whipping Cream
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2 tablespoons
Granulated Sugar
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1 teaspoon
Vanilla Bean Paste
Directions
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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.
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In a food processor place one bag of mini 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.
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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.
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Distribute lemon filling to tarts evenly with the ice cream scoop.
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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.
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Top tarts with a generous serving of whipped cream and sprinkle with teddy graham crust.
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Remove the cupcake liner and serve tarts chilled! Enjoy!
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