If you can’t find Meyer lemons, the juice of which is less acidic, you can use regular lemons (Eureka or Lisbon lemons—see the different types of lemons). Or, Chef Mollenkamp suggests, substitute equal parts of orange and lemon juice.

These are not true “ice box tarts,” because the shells require baking in the oven. But the filling sets in the fridge, hence the reference from Chef Mollenkamp.

RECIPE: MEYER LEMON ICE BOX MINI TARTS

Ingredients For 48 Bite-Size Tarts

For The Crust

 
For The Custard

 
Preparation

1. HEAT oven to 350°F and arrange a rack in the middle.

2. MAKE the crust. Place wafers or graham crackers in a food processor and process until broken up (you want 2 cups total). Add butter and pulse until moist. Divide mixture among two mini muffin pans (24-wells) and press mixture evenly in the bottom and up the sides of the muffin wells. Bake until crust is golden brown, about 5 minutes; then remove from oven.

3. MAKE the custard: Whisk or blend remaining ingredients together until smooth then divide among prepared crusts. Place in the oven and bake until edges are set but center is still a bit loose, about 5 to 10 minutes. Remove from oven and let cool completely, at least 1 hour.

4. COVER and freeze until chilled and set, at least 2 hours or overnight. When frozen, run a small butter knife dipped in hot water around the perimeter of each tart and remove. Cover and return to freezer until ready to serve. (This can be done up to 2 weeks in advance.)

5. SERVE frozen or chilled, topped with a dollop of whipped cream and, as desired, a piece of candied ginger or citrus or a slice of fresh kiwi, and serve.
 
Note: These tarts are best eaten when still frozen or chilled. The tarts should be eaten within 30 minutes of removing from freezer for best texture.