Thee Best Lemon Tart In A Shortbread Crust

• Vegetarian

• Produce

  • 1 tbsp Lemon
  • 2 Lemons, Juice of large

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/8 tsp Salt
  • 1 Topping

• Dairy

  • 1/2 cup Butter
  • 5 oz Cream cheese
  • 1 heaping tbsp Cream cheese
  • 1 Heavy whipping cream

Found on bakerette.com

Ingredients

• Crust:
• 1 cup all-purpose flour
• 1/3 cup powdered sugar
• 1/8 teaspoon salt
• 1/2 cup cold butter, cut into chunks
• Filling:
• 5 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs, beaten
• 1 tablespoon lemon zest (zest it before juicing the lemon)
• Juice of 2 large lemons (do NOT use concentrated lemon juice)
• Topping (optional):
• Heavy whipping cream
• 1 heaping tablespoon cream cheese
• 4 tablespoons powdered sugar

Directions

• Prepare an 8 to 9-inch tart pan with a light coating of nonstick cooking spray and set aside.
• Crust:
• Add all of the crust ingredients into a food processor and pulse until dough starts to form and clumps together. Transfer to the prepared tart pan and using your fingertips, press and evenly spread the dough out and up the sides of the pan. With the back of a spoon, lightly smooth out the wrinkles in the pastry. Using the tines of a fork, pierce the bottoms and sides of the pastry to keep from puffing out while baking. Place the crust in the freezer for 10-15 minutes to set.
• Preheat oven to 425 degrees F. Remove crust from the freezer and bake on a baking sheet in the middle rack of the oven for 10-12 minutes or until lightly golden brown. Remove from oven and let cool completely.
• Filling:
• Reduce oven temperature to 350 degrees F. With an electric mixer, beat together the cream cheese and sugar until smooth and blended. Add the eggs one at a time making sure each is well incorporated after each addition. Add the lemon zest and juice and continue to blend until smooth.
• Transfer filling to the prepared crust and bake on a cookie sheet for 20-30 minutes or until filling is set. Remove and let cool on a wire rack for about 10-15 minutes. Cover and place in the refrigerator until well chilled.
• Topping:
• Chill the bowl and beaters in the refrigerator for 15 minutes before whipping cream. Pour the cream into the chilled bowl. With an electric mixer, beat cream for 20-30 seconds on low until bubbles begin to form. Increase speed to medium and beat until the cream begins to thicken and soft peaks form. Add the powdered sugar a little at a time. Turn the mixer speed to high and add 1 heaping tablespoon cream cheese. Beat until the cream thickens and forms a stiff peak. Top each slice of tart with whipping cream, or transfer cream to a pastry bag and pipe stars over the surface of the tart. Serve immediately or refrigerate.