Tart & Tangy Lemon Tart
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
YIELD: 14 servings.
Our family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
Ingredients
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3/4 cup butter, softened
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1/2 cup confectioners' sugar
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1-1/2 cups all-purpose flour
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FILLING:
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3/4 cup sugar
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1 tablespoon grated lemon zest
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3/4 cup lemon juice
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3 large eggs
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3 large egg yolks
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4 ounces cream cheese, softened
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1 tablespoon cornstarch
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Sweetened whipped cream, optional
Directions
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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 side of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes.
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2.
Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack.
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3.
In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool completely on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts
1 piece: 254 calories, 15g fat (9g saturated fat), 114mg cholesterol, 125mg sodium, 27g carbohydrate (16g sugars, 0 fiber), 4g protein.
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