Ingredients: |
Ingredients: 1 c. all-purpose flour
1/3 c. powdered sugar
1/8 tsp. salt
1/2 c. cold unsalted butter
1 (5-oz.) pkg. cream cheese, room temperature.
1/2 c. granulated white sugar
1/2 c. fresh lemon juice, approximately 2 lg. lemons
2 (lg.) eggs
1 T. grated lemon zest
1 c. heavy whipping cream
1 T. powdered sugar
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Directions: |
Directions:Spray a 9" x 9" baking pan with nonstick cooking spray. Cut 2 pieces of foil to measure approximately 9" x 16". Fit 1 sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in the removal of the finished bars.) Fit the 2nd. sheet in the pan in the same manner perpendicular to the first sheet. Spray the sheets with nonstick floured cooking spray.
FOR CRUST: 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 crust in the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and slightly up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 min. to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425º and place rack in center of oven.
When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 min. Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the oven temperature to 350º.
FOR FILLING: In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into prebaked tart shell and bake for approximately 25 - 30 min. or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least 1 hr.
TOPPING: Put mixing bowl and whisk in the freezer for 15 min. Beat whipping cream and powdered sugar until stiff peaks form.
Refrigerate until serving time. |
Personal
Notes: |
Personal
Notes: Paula is the wife of James Lancaster and the daughter of Glynn and Johnette (Hollenshead) Oakes. These are really tart and yummy and even I say it is worth all these steps. My friend, Elaine, is Canadian, hence all the funny instructions. I deleted all the metric measurements and celsius references.
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This recipe for Elaine's Lemon Tart Bars is from