Lemon Icebox Tarts

Directions

1. 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. 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. 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. 4
   Distribute lemon filling to tarts evenly with the ice cream scoop.
5. 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. 6
   Top tarts with a generous serving of whipped cream and sprinkle with teddy graham crust.
7. 7
   Remove the cupcake liner and serve tarts chilled! Enjoy!