Lemon Tart

This is yet another recipe from the culinary mystery book series I have been reading. I'm not too big of a fan of lemon desserts, but this one has been on my mind since finishing the book a few weeks ago. It was delicious! I didn't have a tart pan, so I used a spring-form pan, which is why the edges look so messy. (Please again forgive my horrible cell phone pictures!!)

Lemon Tart

Lemon Tart  by Josi S. Kilpack

Makes: 1 tart

Crust

1 c. all-purpose flour

1/3 c. powdered sugar

Pinch of salt

1/2 c. (1 stick) cold unsalted butter (cut into smaller pieces)

1. Preheat oven to 425 degrees. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.

2. Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 minutes. Remove from oven and let cool.

Filling

5oz. cream cheese

1/2 c. granulated sugar (can add an extra 1/4 c.)

3/4 c. fresh lemon juice (about 2 large - DO NOT use concentrated lemon juice)

2 large eggs

Zest from one lemon (get zest from lemon before juicing)

1. Reduce oven temperature to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.

2. Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.

3. Use whipped cream as an optional topping. It can be piped on in starts or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of zest.

My Tips:

- Buy extra lemons. I used 3 large lemons and added about 1-2 Tbs. of the concentrated lemon juice to make the 3/4 cup this recipe calls for. I figured using only a small amount of the concentrated wouldn't do any harm.

- Can also dust with powdered sugar. This is what I did as I ran out of whipping cream. :(