Tart & Tangy Lemon Tart Recipe

Tart & Tangy Lemon Tart Recipe
Tart & Tangy Lemon Tart Recipe photo by Taste of Home
Publisher Photo

Tart & Tangy Lemon Tart Recipe

Be the first to add a review
Publisher Photo
Our family adores lemon desserts. I like to make this lemony tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 3/4 cup lemon juice
  • 3 large eggs
  • 3 large egg yolks
  • 4 ounces cream cheese, softened
  • 1 tablespoon cornstarch
  • Sweetened whipped cream, optional

Directions

Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 18-22 minutes or until edges are lightly browned. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack.
In a large bowl, beat sugar, lemon peel, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake 18-22 minutes or until filling is set. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers. Yield: 14 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Tangy Lemon Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p172

Nutritional Facts

1 slice (calculated without whipped cream): 254 calories, 15g fat (9g saturated fat), 114mg cholesterol, 125mg sodium, 27g carbohydrate (16g sugars, 0 fiber), 4g protein.

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 3/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 3/4 cup lemon juice
  • 3 large eggs
  • 3 large egg yolks
  • 4 ounces cream cheese, softened
  • 1 tablespoon cornstarch
  • Sweetened whipped cream, optional
  1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 18-22 minutes or until edges are lightly browned. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack.
  3. In a large bowl, beat sugar, lemon peel, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake 18-22 minutes or until filling is set. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers. Yield: 14 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Tangy Lemon Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p172

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTart & Tangy Lemon Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review