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Lemon Cream Tart




Source of Recipe


UticaOD


List of Ingredients




(Use a 9- by 9- by 2-inch round baking pan in place of springform pan, if desired.)
1 (16.5 ounce) package lemon bar mix (and ingredients to prepare it)
1/2 cup finely chopped macadamia nuts
1 (8 ounce) package cream cheese, softened
1/2 tsp. vanilla
1 tsp. finely shredded lemon peel
TOPPING
1 (8 ounce) container sour cream
1 tbsp. sugar


Recipe



Preheat oven to 350 degrees. Prepare the lemon filling mixture according to package directions using the eggs and water called for; set aside.
Press the packaged crust mixture into the bottom of a 9-inch or 10-inch springform pan. Sprinkle macadamia nuts evenly over crust; press gently into crust. Bake 10 minutes or until lightly browned. Set aside to cool.
Meanwhile, in a medium bowl beat cream cheese and 1/2 teaspoon vanilla with an electric mixer on medium to high speed until smooth.
Add the lemon filling mixture; beat until combined. Stir in lemon peel. Spread cream cheese mixture evenly over the crust in the pan. Bake 25 minutes or until set.
Cool on a wire rack for 1 hour. For topping, in a small bowl combine sour cream, sugar and 1/2 teaspoon vanilla; spread over top of tart. Cover and chill at least 2 hours before serving. Makes 12 to 16 servings.