Lemon Tart (from the Joy of Baking)

When you need a go to recipe, I find myself going to the Joy of Baking.  This time I made the Lemon Tart.

Preheat your oven to 425.

For the crust:

1 cup  all purpose flour

1/3 cup powdered sugar

1/8 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

Spray with a nonstick vegetable cooking spray, a 9 inch tart pan with a removable bottom. 

In a food processor, place the flour, sugar, and salt and pulse to combine. Add the butter and pulse until the dough starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your hands and finger tips, evenly press the pastry onto the bottom and up the sides of the pan. Dock the bottom of the crust with a fork. Cover and chill the crust in the freezer for about 15 minutes.

After the chill time is done, place the tart pan on a cookie sheet and bake for approximately 13 to 15 minutes until light golden brown.  I like mine a little more brown so I let it go the full 15 minutes.

Let the tart cool completely on a wire wrack.

Now preheat your oven to 350.

For the filling

5 ounces cream cheese, room temperature.

1/2 cup sugar

1/2 cup  fresh lemon juice (I just used my Nellie and Joe's Lemon juice)

2 large eggs, room temperature

Zest of one lemon

To make the filling in your food processor place the cream cheese and pulse until smooth. Add sugar and pulse until well combined. Add eggs, one at a time, and process until well combined. Add remaining ingredients and process until well smooth and creamy. Pour filling into your prebaked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool.  When cool enough to touch place in the fridge for an hour.

To make the homemade whipped cream, place your mixer bowl and whisk attachment in the freezer for about 10 minutes.

When the bowl and whisk are very cold, add 1/2 cup of heavy whipping cream and 1 tbs powdered sugar and whisk until soft peaks form.

You can either smooth on the whipped cream, or use a pasty bag with a star tip.  Miss V wanted to decorate so I let her have some fun.

Sharing this recipe here:
Tempt My Tummy Tuesday
Joy of Desserts