Lemon Tart

Crust:
1 cup all-purpose flour
1/3 cup powdered sugar
Pinch of salt
1/2 cup(1 stick) could unsalted butter(cut into smaller pieces)

Preheat oven to 425 degrees F. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10-15 minutes.
Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 minutes(check it at about 9-10 min. Mine was done in that amount of time.) Remove from oven and let cool.

Filling:
5 oz. cream cheese
1/2 sugar(can add an extra 1/4 cup)
3/4 c. fresh lemon juice(about 3 large lemons---DO NOT use concentrated lemon juice!!)
2 large eggs
Zest from 1 lemon(get zest before juicing)

Reduce oven temperature to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.(This will be pretty runny, but will set once cooked)
Pour filling into tart crust and bake on cookie sheet for 20-30 minutes, or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.
Use whipping cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a tsp. of lemon zest.

*Note: I bought my tart pan at the local kitchen supply store for around $7. But I'll be you could find one at Walmart.

From the kitchen of Kym Allen(I got this out of the book "Lemon Tart" by Josi Kilpack.)