1. In a food processor, pulse graham crackers into fine crumbs. Add butter and pulse to combine.
Divide mixture among six 4-inch tart pans with removable bottoms; press evenly on bottoms and
up sides. Refrigerate until firm, at least 30 minutes.
2. Meanwhile, prepare lemon filling: In a medium saucepan, combine cream and sugar and cook
over low heat, stirring, until sugar has dissolved, about 5 minutes.
3. Bring to a boil, then simmer 1 minute. Remove from heat and add lemon zest and juice.
Let cool 20 minutes.
4. Divide mixture amongst crust-lined tart shells and refrigerate until set- for at least 2 hours
or up to 24 hours. Enjoy your Mother’s Day treat!