Instructions

For the pudding: 

1. Prepare and measure out all of the ingredients for the pudding prior to starting. Place the egg yolks in a separate bowl and whisk lightly.
2. In a medium-size saucepan, combine the milk, sweetened condensed milk and Meyer lemon juice. Heat over medium-low heat until the mixture is warm, then add the granulated sugar, flour and salt. Whisk continually to dissolve the dry ingredients.
3.  Temper the eggs. Just before the mixture starts to boil, pour about ¼ cup of the milk into the eggs and whisk vigorously then immediately pour the egg yolks back into the pan and whisk constantly until the pudding starts to thicken and lightly bubble.
4. Remove the pudding from the heat and immediately strain the pudding through a fine sieve. Repeat one more time and pour the pudding into a medium-sized bowl.
5. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick.
6. Allow it to cool on the counter for at least 1 hour or until cooled to the touch.

For the crust:

1. Grind the cookies into a fine crumb using a food processor or blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
2. Divide the cookie crumbs evenly between the 4 ½ inch tart pans. Press the crumbs into the tart pans.
3. Pour the cooled pudding into each tart pan and cover the surface of the pudding with saran wrap. Refrigerate 3-4 hours until the pudding is set.

For the topping:

1. Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens to soft peaks. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Use a large open star tip to pipe the whipped cream onto each tart.