These creamy lemon tarts are a luscious treat and could not be easier to make! You’ll impress your friends and colleagues at the holiday party with these beauties. 🍋🍋🍋
Creamy Lemon Tarts
For the pie filling 1 ½ 8 oz packages cream cheese, softened ½ cup whipping cream ½ cup sugar 1 lemon
For the lemon garnish 1 cup sugar 1 cup water 1 lemon 2 sprigs of fresh rosemary, cut into small one-inch pieces
For the crust 6 pre-made graham cracker tart crusts
Whip cream cheese, whipping cream, and sugar on medium-high. Zest one lemon rind and incorporate it into the mixture. Squeeze in the juice of one lemon. Whip until light and creamy. Spread mixture into tart crusts. Chill for one hour. In a medium saucepan whisk water and sugar together and bring to a low rolling boil. Slice the remaining lemon into paper-thin slices using a mandolin. If you don’t have a mandolin, carefully use a sharp knife. Drop lemon slices into boiling sugar water and simmer for twenty to thirty minutes. Remove with tongs and allow to dry for five to ten minutes. Place a candied lemon slice and sprig of fresh rosemary onto the top of each tart and serve chilled.