Family Recipes: The Best Lemon Tart Ever!

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This is one of our favorite spring desserts. It can be topped with strawberries, as seen here, or you can use raspberries, blueberries, lemon twists, or just powdered sugar. Any way you slice it, it's delicious!

  

 

     Crust:    1 stick unsalted butter                                  1/4 cup sugar                

                   2 tablespoons grated lemon peel                  1/4 teaspoon salt

                   1 3/4 cup all-purpose flour                           4 oz cream cheese           

        

               Preheat oven to 350. Prepare a large tart pan with removable bottom: coat with cooking spray and set on baking sheet.

In a saucepan over medium heat, melt butter, add lemon peel.

In a bowl, whisk flour, sugar and salt, then add the cream cheese; mixture will be crumbly.

Add butter in a steady stream, stirring until mixture comes when a small bit is pressed between your fingers.

Transfer mixture to tart pan and press it evenly into the bottom and sides.

Bake 7 minutes. Cool while you make the filling.

                             Filling:        5 large eggs                        1 cup lemon juice
                                                 1 cup sugar                         1/2 cup heavy cream

     

In a bowl, whisk together eggs, sugar and lemon peel until smooth.

In a bowl with electric mixer, beat cream until it forms soft peaks.

Whisk cream into egg mixture until just combined.

Pour filling into the warm crust.

Bake 20 to 25 minutes on the baking sheet, or until the filling is just set in the center.

Cool completely.

Just before serving, dust with powdered sugar, garnish with fresh fruit.
Serves 10