This is a fun dessert to serve at your holiday get-togethers and parties. It’s relatively easy to make and very pretty to look at. I find that the creamy nature of this tart and the use of Meyer lemon juice cut down on the tartness a bit, but not by much. You still get that wonderful kick of zippy lemon with each bite. This tart is definitely dessert table worthy at any party, get-together, or potluck supper. Enjoy!
Use your imagination when decorating this lemon tart. I enjoy serving this yummy dessert with fresh raspberries.
Ingredients
Crust:
150 grams graham crackers crumbs
1 tsp McCormick ground cinnamon.
85 grams Land O Lakes butter
FILLING:
140 grams Philadelphia cream cheese, room temperature
100 grams Domino granulated white sugar
1/2 cup fresh Meyer lemon juice
2 large Eggland’s Best eggs
1 tablespoon grated lemon zest
TOPPING:
1/2 cup (120 ml) Borden heavy whipping cream
1 tablespoon confectioners (powdered or icing) sugar
Instructions
Crust:
Mix biscuit crumbs, cinnamon and melted butter in a bowl and press on the bottom and sides of a 20 cm spring form pie pan. Chill
Filling:
Preheat oven to 375F.
In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until combined. Add remaining ingredients and process until well blended and smooth. Pour filling into tart shell and bake for approximately 25 – 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.
Topping:
Put mixing bowl and whisk in the freezer for 15 minutes. Beat the whipping cream and powdered sugar until stiff peaks form. Put cream in a bag and use your imagination to choose the desired nozzle.
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Quick Tip: I like to serve this lemon tart with fresh raspberries.