LEMON TART WITH GRAHAM CRACKER CRUST RECIPES

Steps:

• Preheat the oven to 350 degree F with a rack in the center of the oven.
• Make in a 9 inch square pan.
• Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
• Use a wooden spoon or a rubber spatula to mix them together thoroughly.
• Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
• Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
• Keep the oven at temperature setting.
• Break the eggs into a large mixing bowl, then add the granulated sugar.
• With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
• Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
• Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
• Beat in the lemon zest and juice.
• Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
• Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
• Remove the pan from the oven and allow it to cool.
• Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
• Cut into 16 squares.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
• Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
• Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
• Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
• Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.