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Tart and Tangy Lemon Tart

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"Our family adores lemon desserts, and I like to make this lemony tart for brunch. For special events, I bake it in my heart-shaped tart pan to show the love."

List of Ingredients

â—¦ ¾ cup butter, softened
â—¦ ½ cup confectioners' sugar
â—¦ 1 ½ cups all-purpose flour

Filling:
â—¦ ¾ cup sugar
â—¦ 1 tablespoon grated lemon zest
â—¦ 3 large eggs, room temperature
â—¦ 3 large egg yolks, room temperature
â—¦ 4 ounces cream cheese, softened
â—¦ 1 tablespoon cornstarch
â—¦ Sweetened whipped cream, optional


Recipe

Preheat oven to 325° F. 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-inch fluted tart pan with a removable bottom. Refrigerate 15 minutes.

Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans, or uncooked rice. Bake until edges are lightly browned, 18 to 22 minutes. Remove foil and weights; bake until the bottom is golden brown, 5 to 7 minutes longer. Cool on a wire rack.

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 to 22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Makes 14 servings



• Note:
Let pie weights cool before storing. Beans and rice may be re-used for pie weights, but not for cooking.