Lemon Tart

Here is a great light recipe with just the perfect tartness of lemons. While it would be great for a summer night recipe, lemons are in season and so cheap that I bought a 2 pound bag for $1. Can you believe that? Thank goodness for our citrus industry here in my home town. I hope, even if you don't try this recipe right away, that you will keep this and make it for some warm summer evening. The original recipe calls for more whipped cream but I wanted you to see the actual tart, so feel free to add as much as you like. I think I will go have another piece right now ;)

The Tart

CRUST:

1 1/2 cup (130 grams) all purpose flour

2/3 cup (36 grams) confectioners (powdered or icing)sugar

1/8 teaspoon salt

1/2 cup (1 stick) (114 grams) cold unsaltedbutter, cut into pieces

FILLING:

5 ounces (140 grams) cream cheese, room temperature.

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) fresh lemon juice(approximately two large lemons)

2 large eggs

1 tablespoon (5 grams) grated lemon zest

TOPPING:

Whipped cream, top with grated lemon zest

Grease with butter, or a cooking spray, an 8 inch (20 cm) or 9 inch (23 cm) tart pan with a removable bottom. Set aside. FOR CRUST: In your food processor, place the flour, sugar, and salt and process to combine. Add the 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 the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.) Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling. Reduce the oven temperature to 350 degrees (177 degrees C). FOR FILLING: 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 thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked 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. Refrigerate until serving time. Makes one - 8 inch (20 cm) or 9 inch (23 cm) tart. Courtesy of Joy of Baking.com

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