1tablespoonfreshly grated orange rind(from about 1/2 of a medium orange)
1teaspoonfreshly grated lemon rind(from about 1/2 of a medium lemon)
10mini graham cracker crusts(I used Keebler)
Preheat the oven to 325 degrees F.
Add all ingredients except the crusts to a blender. Blend to combine.
Brush the rim of each crust with egg white. (This helps to prevent the edges of the crusts from cracking as they bake.)
Divide the filling among the crusts, filling each one just about full. Bake for 34-36 minutes, or until the centers are firm to the touch and slightly glossy. Remove from the oven and let cool fully.
Serve or refrigerate for up to 2 days, covered with plastic wrap, before serving with optional berries on top.
When grating the fresh citrus peel, try to avoid getting too much of the white part because it can be bitter. Just do a few strokes with the microplane as you move your way around the orange and lemon.
Plan to make them at least 2 hours before you want to serve them so they have time to fully cool.
Look for the mini graham cracker crusts near the jello and puddings in your grocery store.
The raspberries are purely decoration and for a little additional flavor. You can skip them and use whipped cream on top if you prefer, or try blueberries, diced strawberries, or another favorite fruit.