Lemon Tart in Verrine Recipe

Ingredients:

• 1 cup of graham cracker crumbs
• 1/4 cup of unsalted butter, melted
• 1/4 cup of granulated sugar
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup of fresh lemon juice
• 1/4 cup of heavy cream
• Zest of one lemon
• Whipped cream for topping

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until fully combined.
3. Press the crumb mixture into the bottom of each verrine glass, making sure to spread it evenly. Bake for 10-12 minutes or until lightly golden.
4. In another bowl, combine sweetened condensed milk, lemon juice, heavy cream and lemon zest. Stir well until everything is fully combined.
5. Pour about 2-3 tablespoons of filling into each verrine glass and smooth out the top.
6. Chill the lemon tart verrine in the fridge for at least 2 hours before serving.
7. Top with whipped cream and zest of lemon if desired.

Serving Suggestions:

Serve chilled for a refreshing dessert. This lemon tart in a verrine is perfect for any occasion, be it a dinner party or a family gathering. You can experiment with other fruit juices to make it your own. Enjoy!