Ingredients
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4 (3-inch) Graham Cracker
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4 ounces 1⁄3-less-fat Cream Cheese
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1⁄4 cup Lemon Curd
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1½ ounces White Chocolate
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1⁄4 cup wild Blueberry
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Candied Lemon Peel
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2 large Lemon
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1½ cups Sugar
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1 cup Water
Directions
Try dipping the remaining candied peel in melted dark or white chocolate, and save the simmering liquid for flavoring teas, cocktails, or tossing with fresh fruit.
Steps
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1
Done
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Preheat oven to 350°. |
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2
Done
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Place graham cracker shells on a baking sheet. Bake at 350° for 8 minutes or until toasted. |
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3
Done
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Combine cream cheese and lemon curd in a medium bowl; beat with a mixer at medium speed until creamy. Stir in melted chocolate. Spoon cream cheese mixture evenly into tart shells. Cover and chill 30 minutes. Top each serving with 1 tablespoon blueberry preserves and 1 tablespoon Candied Lemon Peel, if desired. |
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4
Done
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Candied Lemon PeelCarefully remove rind from lemons using a vegetable peeler, making sure to avoid white pithy part of the rind. Cut rind into 1 x 1⁄8–inch-thick strips. |
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5
Done
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Combine 1 cup sugar and 1 cup water in a medium microwave-safe bowl. Microwave at high 2 minutes; stir in lemon rind. Microwave at high 3 minutes, stirring every minute. |
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6
Done
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Spread remaining 1⁄2 cup sugar on a parchment-lined baking sheet. Using a fork, remove lemon peel from sugar syrup; add to sugar on baking sheet, and toss well. Spread rind in a single layer on baking sheet; let stand at room temperature until dry. Remove peel from sugar, and store in an airtight container. Discard remaining sugar. |
