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Pin It You might be surprised when you taste this Lemon Tart. Unlike most Lemon Tarts that are made with just a lemon custard (curd), this lemon filling also contains cream cheese. So while you still have a tart and tangy lemon filling, it also has a cheesecake-like texture that is wonderfully creamy smooth. To complement the filling I used a buttery crisp shortbread crust as a base, and I like to garnish the top with lots of whipped cream. If you serve this tart the day it is made the tart's crust will be nice and crisp and you will taste the full tanginess of the lemon filling. But if store the Lemon Tart overnight in the refrigerator, you will notice that the flavors have softened and blended together. . We start this Lemon Tart by preparing the shortbread crust. Most of us think of shortbread as a cookie, but it also makes a great crust that is very easy to put together in your food processor. Once made, then simply press the pastry into your tart pan, prick the bottom of the pastry, and place the pan in the freezer for about 15 minutes. Although we are going to pre bake the shortbread crust, there is no need to line the pastry crust with parchment paper, and fill it with pie weights to prevent the pastry from puffing up during baking. This step is eliminated when you freeze the tart shell before baking. Once the crust is baked, next comes the lemon filling. What I like about this filling is that it does not use exotic ingredients and its main ingredient, lemons, are available year round, at a good price, with consistently good quality. Again, as with the shortbread crust, all that is needed is a quick whirl of the ingredients in your food processor. The filling is then poured into the pre baked tart shell and baked until the filling is just set. The finishing touch, once the Lemon Tart has been chilled, is to garnish the top with a layer of whipped cream. | |||||||||||||||||||||||||||||||
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