Lemon Cream Tart

We were invited to dinner last night and I offered to bring dessert. Since we've been having such hot weather lately, dinner was going to be light. The hostess and I thought we should keep dessert light as well and decided something "lemony" would taste refreshing! Then I just had to come up with a recipe.

I started browsing the internet for ideas and Lemon Tarts kept catching my eye. There was also some Lemon Bar recipes that looked good, but it was mostly the crust that looked so appealing! I had just bought cream cheese the other day and wondered if that could be incorporated in some way. So an idea formed and here’s the results. :-)

Lemon Cream Tart

Shortbread Crust:
2 cups flour
2/3 cup powdered sugar
1/4 teaspoon salt
1 cups (2 cubes) unsalted butter, cut in pieces

Preheat oven to 425°. Grease a 10 inch spring-form pan with butter.

In your food processor, place the flour, sugar and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared spring-form pan and, using your fingertips, evenly press the pastry onto the bottom of the pan. Cover and place the pastry crust in the freezer for 30 minutes to chill.

Remove pastry from freezer and place spring-form pan on a baking sheet or large piece of foil. Bake on center rack in oven for 15 to 20 minutes or until golden brown. Cool completely.

Lemon Filling:
1 cup sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
3 tablespoons butter
1 teaspoon grated lemon rind
1/4 cup whipping cream

Combine the sugar, 1 1/2 c. water and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c. water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat.

Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon rind. Cover and chill.

Once chilled, beat in whipping cream. (Filling will be very stiff. The cream helps make the filling spreadable.)

Cheesecake Filling:
12 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup + 2 tablespoons sugar

In a mixing bowl beat cream cheese and sour cream together until smooth. Add sugar and beat until sugar is dissolved. Reserve 1 cup of filling.

Directions:
Spread cheesecake filling to the edges of the shortbread crust. Spoon lemon filling over the top and gently spread to within a half inch from the edge. Fill a pastry bag with the reserved cheesecake filling. Attach a star tip and pipe a decoration around the edge. Garnish with lemon rind curls, if desired. Chill for a few hours. Remove outer ring of spring-form pan and serve. Enjoy!