Lemon Icebox Tarts – a delicious recipe with Condensed Milk, Lemons, HoneyTeddy Grahams, Sugar, Butter, Vanilla Bean Paste. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Squeeze 1 1/2 fresh lemons into bowl of condensed milk and mix together until lemon juice is fully incorporated. Add additional juice of 1/2 lemon for a tart flavor.
2
In a food processor place one bag of mini honey Teddy Grahams, 1/2 cup of sugar, 1 tsp of vanilla and 1 tbsp of melted butter. Blend until fine and all ingredients are incorporated.
3
Using an ice cream scoop, evenly distribute your teddy graham crust into your cupcake liners. Use the ice cream scoop to firmly press crust into liners.
4
Distribute lemon filling to tarts evenly with the ice cream scoop.
5
In a chilled bowl of your stand mixer add 1 cup of heavy cream and mix on medium. Watch as the peaks begin to form and then add in 2 tbsp of sugar slowly. Taste test to see if the sugar has distributed well and the sweetness level is appropriate. Add in a tsp of vanilla flavoring and continue to mix until combined.
6
Top tarts with a generous serving of whipped cream and sprinkle with teddy graham crust.
7
Remove the cupcake liner and serve tarts chilled! Enjoy!
607
kcal
Calories
27
g
Fat
90
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 ounces Sweetened Condensed Milk, 1 1/2 Lemons, 8 ounces Mini HoneyTeddy Grahams, 1/2 cup Granulated Sugar, and more.
Yes, Lemon Icebox Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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