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Lemon Cream Cheese Tart




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~ Abigail Trillin

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Saturday, August 19, 2000

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Lemon Cream Cheese Tart
Cashmere Country Inn, Cashmere, WA
Bon Appétit
October 1995

 Bon Appetit
Bon Appetit

1 cup all-purpose flour
1/3 cup confectioner's sugar
1/2 cup (1 stick) chilled unsalted butter cut into pieces

5 ounces cream cheese, room temperature
1/2 cup sugar
7 tablespoons fresh lemon juice
2 large eggs
4 teaspoons grated lemon zest
1/2 cup chilled whipping cream
2 teaspoons confectioner's sugar

 For crust: Preheat oven to 425 degrees F. Mix flour and sugar in processor. Add butter. Cut in using on/off turns until mixture forms moist clumps. Transfer to a 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and sides of pan. Pierce crust all over with fork. Freeze 15 minutes. Bake crust until golden brown, about 15 minutes. Transfer crust
to rack. Cool completely. Reduce oven temperature to 350 degrees F.

For filling:
Beat cream cheese in medium bowl until smooth. Add 1/2 cup sugar, lemon juice, eggs and lemon zest. Beat until well blended. Pour filling into crust. Bake until filling is set, about 30 minutes. Transfer tart to rack
and cool to room temperature. Refrigerate until well chilled, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Beat cream and confectioner's sugar in medium bowl until stiff peaks form. Transfer whipped cream to pastry bag fitted with star tip. Pipe whipped cream decoratively around edge of tart. Cut into wedges and serve.
Serves 8.

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