Why recepie famous for?
Adores lemon desserts. I like to make this lemony tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan.
Ingredients
3/4 cup butter, softened1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
3/4 cup sugar
1 tablespoon grated lemon zest
3/4 cup lemon juice
3 large eggs, room temperature
3 large egg yolks, room temperature
4 ounces cream cheese, softened
1 tablespoon cornstarch
Sweetened whipped cream, optional
Instructions
Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack.
In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
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