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Lemon Tarts

Published September 11, 2007        by Nicole

  • 12 round vanilla cookies
  • ½ lb. light cream cheese
  • ½ cup honey
  • 1 egg yolk
  • 1/3 cup lemon juice
  • ¼ cup plain yogurt
  • 2 tbsp. ground almonds
  • lemon rind, grated

Place 12 paper cupcake molds in a muffin pan. Place a cookie in each.

In a food processor, mix cream cheese, honey, egg yolk, lemon juice, yogurt and ground almonds. Fill each mold with mixture and place in freezer for 2 hours.

Before serving, decorate with lemon rind. [8 servings]

Too sweet for tarts? Try baking cookies!