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Lemon Tart




Source of Recipe


debbiescountrycookin


List of Ingredients




Lemon Tart

CRUST:
1 cup all purpose flour
1/3 cup confectioners sugar
1/2 cup cold unsalted butter, cut into pieces

FILLING:
5 ounces cream cheese, room temperature.
1/2 cup granulated white sugar
1/2 cup fresh lemon juice
2 large eggs
1 T. grated lemon zest

TOPPING:
1/2 cup heavy whipping cream
1 T. confectioners sugar

Grease with butter an 8 inch tart pan with a removable bottom or lightly
spray with Pam. Set aside.

FOR CRUST: In a food processor, place the flour and sugar and process to
combine. Add the cut up butter and pulse until the pastry starts to come
together and form clumps. Place the pastry in the prepared tart pan and,
using your fingertips, evenly press the pastry onto the bottom and up
the sides of the pan. (Can use the back of a spoon to smooth the surface
of the pastry.) Pierce crust all over with the tines of a fork. (This
will prevent the pastry crust from puffing up while it bakes.) Chill the
pastry crust in the freezer for 15 minutes. Preheat oven to 425 degrees
F and place rack in center of oven.
When the pastry has chilled, place the tart pan on a larger baking pan
and bake until crust is golden brown, about 13 - 15 minutes. Remove from
oven and place tart pan on a wire rack to cool while you make the
filling.
Reduce the oven temperature to 350 degrees.

FOR FILLING: In a food processor or electric mixer place the cream
cheese and process until smooth. Add sugar and beat until incorporated.
Add eggs, one at a time, and process until thoroughly combined. Add
remaining ingredients and beat until well blended and smooth. Pour
filling into pre baked tart shell and bake for approximately 30 minutes
or until filling is set. Transfer tart to wire rack to cool and then
cover and refrigerate until well chilled, about 1 hour.

TOPPING: Put mixing bowl and whisk in the freezer for 15 minutes. Beat
whipping cream and powdered sugar until stiff peaks form. Spread over
the entire surface of the tart or using a pastry bag and tip decorate
tart with topping. Refrigerate until serving time.

Recipe