No Bake Berry Lemon Tartlets

Ingredients

• 1/2 cup 10 sheets Graham crackers
• 1/3 cup (66 grams) granulated sugar
• 1 teaspoon lemon zest
• 6 tablespoons unsalted butter (melted)
• 15 ounces (436 grams) lemon curd
• Raspberries & blueberries

Instructions

1. 1

   Break-up the graham crackers into a food processor, add the sugar and lemon zest.

2. 2

   With the processor running, slowly drizzle the butter through the feed tube until it looks like sand.

3. 3

   Grease four 4-inch tartlet pans with unsalted butter.

4. 4

   Add 1/3 cup of the graham cracker mix to each of the tartlet pans and press firmly. Refrigerate for 2 hours.

5. 5

   After 2 hours divide the lemon curd between the tarts, then top with the berries.