Lemon Tart

This lovely and decadent treat starts out with a sweet and crumbly shortbread crust. The filling is tart but creamy at the same time thanks to the addition of cream cheese. The finishing touch of piped whipped cream is its crowning glory. A wonderful to way to end a meal!

LET'S GET STARTED

Getting ready for juicing!



Ready for the oven

RECIPE:

Source: Bon Appetit Magazine

WHAT YOU NEED

CRUST

1 cup all purpose flour
1/3 cup icing sugar
1/8 teaspoon salt
1/2 cup cold unsalted butter

FILLING

5 ounces cream cheese at room temperature.
1/2 cup white sugar
1/2 cup fresh lemon juice (two medium sized lemons will do)
2 large eggs at room temperature
1 tablespoon grated lemon zest

WHIPPED CREAM TOPPING

1 cup whipping cream
1 tablespoon icing sugar
1 package of Whip It (whipped cream stabilizer)

MAKE IT

PREHEAT oven to 425F
GREASE 8-9" tart pan with removal bottom*.
*I use a cooking spray and grease sides and bottom thoroughly
SIFT together first 3 dry ingredients into a medium bowl
GRATE butter with wide side of grater and add to dry mixture
MIX with a fork until crust holds its shape - you should be able to form it into a crumbly ball
PRESS dough into tart pan so it covers the bottom evenly and rises up to meet the edge of the pan
PRICK bottom of crust with a fork in several areas
PLACE tart pan on a cookie sheet
BAKE for 15 minutes, middle rack
ALLOW TO COOL on a cooling rack while you make the filling

REDUCE oven temperature to 350F
BLEND cream cheese with electric hand mixer until smooth and creamy
ADD SUGAR and lemon juice. Mix until combined
ADD eggs, one at a time, blending until well combined
STIR in lemon zest
POUR filling into cooled crust
BAKE 25-30 minutes, filling should be set in the middle
ALLOW TO COOL on cooling rack

IN STEEL BOWL, combine whipping cream, sugar and Whip It.
WITH ELECTRIC HAND MIXER, mix on high speed til stiff peaks form
SPOON whipped cream into piping bag and pipe with whatever tip you like.

NOTE: ONLY PIPE ON A COOLED PIE