Mini Lemon Egg Curd Tarts
1 hr and 45 mins
The soft and tangy lemon filling is kept in place by a sweet graham cracker crust pressed into a muffin pan. It's our favorite dessert!
To make the crusts:
Follow these steps: Preheat the oven to 350°F.
Prepare a 12-cup muffin tray by lining it with paper liners and gently spraying it with Avacodo oil.
In a large mixing bowl, add crumbs, melted butter, 1/4 cup sugar, and 3 egg whites; stir until well blended.
Fill each muffin cup with about 3 heaping tablespoons of the mixture, pushing tightly into the bottom and up the sides.
Bake for 12 minutes, or until lightly browned and set. Enable 10 minutes for the pan to cool fully on a wire rack. Remove the crusts from the skillet, as well as the liners, and discard them. On a large plate, arrange the crusts.
Prepare the filling in the meantime: In a medium saucepan, whisk together the eggs, egg yolks, sugar, butter, lemon zest, and lemon juice. Cook, stirring continuously until the sauce has thickened, around 5 minutes over medium heat. Using a fine-mesh strainer, drain the paste into a medium heatproof bowl.
Distribute the lemon curd between the crusts (about 2 tablespoons each). Refrigerate for 1 hour, sealed and chilled.
Refrigerate tarts for up to 2 days, sealed.
You can always add in more plant-based protein if you want more protein.
For the Crusts
3 cups graham cracker crumbs (about 18 crackers)
⅓ cup unsalted grass-fed butter (melted)
¼ cup raw cane sugar
3 large egg whites (lightly beaten)
For the Filling
2 large eggs
2 large egg yolks
½ cup raw cane sugar
⅓ cup cold unsalted grass-fed butter (2 2/3 oz.), cubed
1 ½ tbsp grated lemon zest
½ cup fresh lemon juice