Mini Lemon Tarts with Graham Cracker Crust

These little tarts were a hit at the shower.  They are perfect for your upcoming 4th of July celebrations.  Adding a fresh strawberry or a few blueberries as garnish would be a nice festive touch.

The graham cracker crust comes together in no time and you can easily buy lemon curd (mine came from Trader Joe's).  Nothing wrong with "semi-homemade"!

Mini Lemon Tarts with Graham Cracker Crust
Yields:  23 mini tarts
Source:  adapted from Barbara Bakes

Ingredients
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
Party Cups (Wilton brand, 36 count 1.25 inch in diameter)

Tart Filling

4 ounce cream cheese, room temperature

1/4 cup heavy cream

1 1/2 teaspoons lemon juice

2 tablespoons sugar

3/4 cup lemon curd (store-bought or homemade)

Directions
Combine graham cracker crumbs and sugar in a medium-sized bowl.  Stir in melted butter until thoroughly blended.  Distribute 1 tablespoon of mixture into each cup (or mini muffin tin).  Pack mixture firmly into bottom and sides of party cups.  Chill one hour before filling.

Meanwhile, in small mixing bowl, whip cream cheese until smooth using a hand mixer.  Add heavy cream and beat for 2 more minutes.  Next, add lemon juice and sugar to cream cheese mixture, beating until combined.

After crust has chilled for an hour, fill each cup 2/3 full with the cream cheese mixture. Top each pie with a teaspoon of lemon curd. Chill in the fridge for at least one hour before serving.  Just before serving, top with whipped cream (optional).