For this easy dessert, a refrigerated piecrust is topped with a cream cheese and lemon juice filling. Add fruit preserves for a simple topping on this elegant tart.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
33 mins
cool:
1 hr
chill:
4 hrs
total:
6 hrs 13 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let piecrust stand at room temperature 15 minutes before unrolling. Place piecrust circle in a 10-inch tart pan with a removable bottom or ease into a 9-inch pie plate. Press piecrust circle onto bottom and up sides of tart pan, if using; trim edges, if necessary. If using a pie plate, turn under edges and crimp as desired. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake 5 to 6 minutes more or until lightly browned. Reduce oven temperature to 350 degree F.

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  • Meanwhile, for filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer until combined. Beat in lemon juice till smooth. Stir in eggs and lemon peel.

  • Pour filling into pastry shell. Sprinkle with sliced almonds. Bake in a 350 degree F oven for 20 to 25 minutes or till center appears nearly set when gently shaken. Cool for 1 hour on a wire rack. If using the tart pan, carefully remove the sides. Cover and chill for 4 to 24 hours. Tote in an insulated cooler with ice packs. Serve within 2 hours.

  • To serve, cut into wedges. Spoon preserves over each serving. If you like, serve with Sweetened Whipped Cream and fresh fruit. Makes 8 to 10 servings.

Nutrition Facts

431 calories; fat 31g; cholesterol 120mg; saturated fat 16g; carbohydrates 31g; mono fat 8g; poly fat 2g; insoluble fiber 1g; sugars 14g; protein 8g; vitamin a 826IU; vitamin c 3mg; thiamin 0mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.4mcg; sodium 287mg; potassium 154mg; calcium 70.7mg; iron 1.3mg.
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