Lemon Tartlets with Graham Cracker Crust

Directions

1. Prepare the crust. Crush the graham cracker sheets into super fine crumbs. Add sugar into the crumbs, and mix in the melted butter. The consistency should remind you of wet sand.
2. Pack the graham cracker mix into the prepared muffin tin lined with muffin cups/liners. I put about 1 1/2 ~ 2 tablespoons per each and packed it down firmly with a shot glass🥃—Bake at a preheated 350°F oven for 10 minutes. Let them cool on the side.
3. Prepare the lemon curd: Juice the lemons (really, squeeze the life out of them) and strain into a bowl. In a saucepan, whisk eggs, egg yolks, and sugar until they are incorporated.
4. Add the lemon juice and cubed buttter into the saucepan and cook the mixture on low-medium heat, whisking constantly. You don't want the eggs to be scrambled, so do not let it heat up so fast! Let them cook up slowly and smoothly by whisking constantly, and over time it will thicken up to desired consistency; If you want to check the consistency, dip a spoon into the curd, then draw a line on the coated spoon with your finger. If the line is clear and stable, your curd is ready. Take the curd off the heat, then strain it into a clean bowl to get rid of any undesirable element.
5. Distribute the lemon curd into the muffin pan on top of the cooled graham cracker crusts, about 2-3 tablespoons each. Use a spatula to spread the curd and even out the surface.
6. Let the tartlets cool to room temperature first. Then, wrap the muffin pan in plastic wrap, and chill in the refrigerator until the tartlets are set for about 4 hours.
7. You can either unmold the tartlets from the liners or serve as is! I drizzled a little bit of honey and decorated them with blueberries, but you can decorate them however you'd like!