Lemon Tart

Recipe

Lemon Tart

Crust

• 1¼ cup all purpose flour
• 1/4 cup confectioner's sugar
• 1/3 cup ground almonds (or other nut of your choice - optional)
• 1 tbsp grated lemon peel
• 1/2 cup unsalted butter, cubed

Filling

• 1/2 cup granulated sugar
• 5 oz. cream cheese (room temperature)
• 2 large eggs
• 1/4 cup fresh lemon juice (3-4 lemons)
• 5 tsps grated lemon peel

Garnish

•  Whipped cream
• Fresh berries
•  Candied organic edible flowers

Crust

Preheat oven to 425°F. Prepare tart pan by lightly spraying removable bottom with cooking spray. In a bowl (or food processor), mix flour, sugar, ground nuts and lemon peel. Cut in butter until mixture is clumpy. Press dough on bottom and sides of tart pan. Fold in dough edges on side of pan. Freeze for 15 mintues. Bake for 15 minutes. Cool on baking rack.

Filling

Beat cream cheese with electric mixer (or food processor) until smooth. Add sugar and beat until mixed. Add eggs, one at a time, mixing well. Add lemon juice and grated lemon peel. Mix until ingredients are well blended. Pour mixture into crust and bake at 350°F for approximately 30 minutes Remove from heat, cool on rack. Transfer to refrigerator to chill, about 1 hour.

Garnish and serve

Wine Pairing: Redwood Creek Sauvignon Blanc