Bonne Maman Lemon Cream Cheese Crisps
Citron
Crème de citron
Dessert
Moyen
45 min
Steps
- Preheat oven to 325°F. Wrap bottoms of 10 mini tart rings, about 3 inches in diameter, with foil and lightly spray insides with nonstick cooking spray. Place rings on a flat baking sheet.
- In a separate bowl, combine the graham cracker crumbs, sugar and butter. Divide the mixture evenly between the tart rings. Using a small measuring cup or narrow-sided glass, press the graham crackers into the bottom and up the sides of the rings, making sure there are no holes. Bake for about 10 minutes or until golden brown.
- Remove from oven and let cool slightly. Meanwhile, prepare the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar. Add the eggs and egg yolks, one at a time, mixing after each addition to incorporate.
- Stir in salt, yogurt, sour cream, almond extract and vanilla. Remove bowl from base and pour batter into crusts.
- Bake for about 16 to 18 minutes, or until the filling is set when the cookie sheet is shaken.
- Cool to room temperature, then refrigerate.
- Using a spoon, garnish each crisp with a tablespoon of Bonne Maman Lemon Cream.
