Lemon Tart
Everyone loved it, especially the crispy crust! It is much easier than making pie crust. Just beat the first 3 ingredients together on the mixer, roll out or pat into a tart pan with removable bottom, spread waxed paper and pie weights inside. Bake at170C (325F) 18-22minutes, removing paper and weights for the last 5 minutes, In a lrg bowl, beat cream cheese, sugar, eggs, lemon zest, lemon juice and corn starch until blended, pour into crust and bake for 18-22 minutes, till set. Cool on wire rack. It calls for a 11″ pan, but mine is only 9.5 so I cut the amts slightly. Here is the original recipe.
3/4 cup butter
1 cup powdered sugar
1 1/2 cups flour
Filling:
1Tbsp lemon zest
3/4 cup sugar
3/4 cup lemon juice
3lrg eggs
3 egg yolks
4oz cream cheese
1 Tbsp corn starch
Serve with whipped cream, if desired.
Baba's Kitchen 