Lemon Cream Tart Recipes

LEMON CREAM TART

Steps:

• 1. For the crust, adjust an oven rack to the center position and preheat the oven to 325°F.
• 2. Put the cookies in a zip-top plastic bag and crush with a rolling pin to make fine crumbs. Transfer the crumbs to a bowl and add the sugar and melted butter. Combine well with a fork. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 15 minutes, or until golden brown.
• 3. Meanwhile, for the filling, whisk the eggs in a medium bowl. Whisk in the condensed milk and the lemon zest. Very gradually whisk in the lemon juice.
• 4. When the crust is ready, remove it from the oven and pour in the filling. Return the pan to the oven and bake for another 30 minutes, or until the filling has puffed slightly and is set. Let cool completely on a wire rack.
• 5. Remove the rim of the pan and set the tart, still on the pan bottom, on a serving platter. Refrigerate for several hours, or overnight, before serving.
• 6. To serve, dust the tart with confectioners' sugar and decorate with the candied violets, if desired. Serve cold.

LEMON CREAM CHEESE TART

Steps:

• FOR CRUST: IN FOOD PROCESSOR COMBINE FLOUR, POWDERED SUGAR AND BUTTER. PULSE UNTIL MIXTURE FORMS MOIST CLUMPS.
• TRANSFER DOUGH TO 9" TART PAN WITH REMOVABLE BOTTOM. PRESS DOUGH ONTO BOTTOM AND UP SIDES. PIERCE CRUST ALL OVER WITH A FORK AND FREEZE FOR 15 MINUTES.
• PREHEAT OVEN TO 425.
• BAKE CRUST UNTIL GOLDEN BROWN - ABOUT 15 MINUTES. TRANSFER TO A RCK TO COOL COMPLETELY
• REDUCE OVEN TEMPERATURE TO 350
• FOR FILLING: BEAT CREAM CHEESE UNTIL SMOOTH. THEN ADD 1/2 CUP SUGAR AND MIX WELL. ADD EGGS ONE AT TIME, BEATING AFTER EACH ADDITION. ADD LEMON JUICE AND LEMON PEEL AND BEAT UNTIL WELL BLENDED. PUR FILLING INTO CRUST AND BAKE UNTIL SET (30 MINUTES).
• TRANSFER TART TO A RACK TO COOL TO ROOM TEMPERATURE. REFRIGERATE UNTIL WELL CHILLED. MAY BE MADE A DAY AHEAD.