Cooking and Serving: 12 mini cakes
Ingredients
1 ¼ cups (190 g) gluten free graham cracker crumbs | 5 tablespoons (70 g) unsalted butter, melted | ¼ cup (2 fluid ounces) freshly-squeezed lemon juice, (from about 2 medium
Description
Prep Time: 20 minutes | Servings: 12 mini cakes
Ingredients
1 ¼ cups (190 g) gluten free graham cracker crumbs
5 tablespoons (70 g) unsalted butter, melted
¼ cup (2 fluid ounces) freshly-squeezed lemon juice, (from about 2 medium
1 ⅔ teaspoons (5 g) unflavored powdered gelatin
2 packages (16 ounces) (8 ounces each) cream cheese, at room temperature
1 cup (227 g) sour cream, at room temperature
⅛ teaspoon kosher salt
1 ½ cups (175 g) confectioners’ sugar
Finely grated zest of 1 lemon
Instructions
Line the wells of a standard 12-cup muffin tin.
In a medium-size bowl, place the graham cracker crumbs and butter, and mix.
until all of the crumbs are moistened.
Divide the mixture evenly among the wells of the muffin tin, and press the.
well, and so does the moistened bottom of a juice glass. Set the pan aside.
In a small, heat-safe bowl, place the lemon juice and sprinkle the gelatin on.
Allow the mixture to sit for a few minutes until the gelatin swells.
Heat the mixture over low heat or in the microwave (or a small saucepan over.
mixture has liquified. Allow it to cool until no longer hot to the touch.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
Toss all but about 1/4 teaspoon of the lemon zest in 1 cup of the.
mixture, and add more confectioners’ sugar to taste
While continuing to beat slowly, add the dissolved gelatin mixture in a slow.
Pour the filling on top of the crust in each of the wells of the muffin tin,.
Sprinkle the reserved lemon zest lightly and evenly on top of each of the.
Place the muffin tin in the freezer for about 2 hours or until very firm.
Allow to sit at room temperature for about 10 minutes before serving,.