Little Lemon Tartlets

I was on the phone with my sister, Laura earlier this week and she told me about how she got some yummy lemons and decided to make my mom's FABULOUS Lemon Curd Pudding. As she was talking about it, I started to think of that tart goodness and how tasty it would be! That led me to think about Marie Callender's Double Cream Lemon Pie and it clicked.....tell Laura to make some of her own!!!! Apparently we were already on the same wavelength and as I told her how to do it, she said that she was already thinking of doing something like that with all these sleepover girls at her house with her daughter. She did it and sent all the lemony luscious details.

For starters, you need to make a Lemon Curd Pudding:

~Lemon curd pudding~

4 tsp. lemon zest

2/3 cup lemon juice( i juiced the lemons I zested yielding approximately 4 lemons)

1 cup sugar

5 eggs

1/2 cup melted butter

add all ingredients into a blender, except for the butter, blend till smooth then slowly pour melted butter into it while blending. Pour into a sauce pan and heat till it bubbles and thickens (appr. 5-6 min) remove from heat and let cool, then refrigerate.

Then there's the cream cheese filling

~Cream Cheese pie Filling~
1 lb. cream cheese
1 cup powdered sugar

Whip until it looks creamy (appr. 8-10 min.) while whipping add powdered sugar or until it's as sweet as you'd like it.

~graham cracker crust~
about 10 graham crackers, crushed
2 TBSP Melted Butter or Margarine
1 Tbsp sugar
Mix all the ingredients together and press into muffin tin. Bake at 375 for 6-7 minutes.

Let the crusts cool and put the filling and the curd into ziplock bags with the corners cut out. Squeeze good sized glob of cream cheese onto the crust. IN a swirling motion, squeeze lemon pudding on top and serve with a sprig of mint and a lemon curl.