These small treats vanish quickly! It’s wise to make extra!

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.

Press about a tablespoon of the crumb mixture into the bottom of each cup of a 12-cup muffin tin, lined with paper liners, to form the crust.

In a large bowl, beat the cream cheese and 1/4 cup of sugar until smooth and creamy.

Add the egg, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined.

Divide the cream cheese mixture evenly among the muffin cups, filling each about three-quarters full.

Bake in the preheated oven for 15-18 minutes, or until the filling is set and the edges are lightly golden.

Remove from the oven and let the tarts cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, garnish each tart with lemon zest curls before serving.

For a fun twist, try adding a teaspoon of poppy seeds to the cream cheese mixture for a lemon poppy seed variation. If you’re a fan of berries, top the tarts with fresh raspberries or blueberries before baking for a fruity surprise. For those who prefer a gluten-free option, use gluten-free graham crackers for the crust. You can also experiment with different citrus fruits, such as lime or orange, to create a variety of flavors.