Lemon Tartlettes

Lemon Tartlettes

Adapted from Sugarcrafter

BAH Note: Tracy got uber fancy and made a meringue topping for her tarts.  The next time I make these I might give that a try.  But I thought the tartlettes were sublime sans meringue…and it meant I didn’t have to fuss with the broiler.

BAH Tip: Don’t have a food processor to grind those cookies into crumbs?  A blender will work just as well.

• 1 1/4 cups vanilla wafer cookie crumbs
• 2 1/2 tablespoons butter, melted
• 1 cup greek yogurt
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 2 eggs
• 1/2 cup lemon juice + zest of the lemons

Heat the oven to 350 degrees.

Combine the cookie crumbs and butter in a bowl and stir to combine.  Place 1 tablespoon of the crumb mixture into 8, 4-ounce canning jars or glass ramekins.  {You may have leftover crumb mixture.  If so, put it in a freezer bag and freeze for later use.}  Using a small spice jar (with a clean bottom), press the crumb mixture into the bottom of the jar.

Bake the crusts for about 5 minutes and allow them to cool while you make the filling.

Add the yogurt, sugar, salt, eggs, lemon juice and zest to a medium bowl and whisk until combined.  Divide the filling among the jars and bake for 10 to 20 minutes or until the centers are set.

Let the tartlettes cool to room temperature before serving.  Leftovers should be stored in the refrigerator.