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Lemon Tart Recipe

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This recipe for Lemon Tart, by , is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne

Category:
Category:
 

Crust


Ingredients:  
Ingredients:  
1 Cup Flour
1/3 Cup Powdered Sugar
1/2 Cup Cold Unsalted Butter (cut into pieces)

Directions:
Directions:
In a food processor, place the flour and sugar and process to combine. Add the cut up butter and pulse until clumps form. Place the pastry in a greased 8" tart pan (bottom and sides) with a removable bottom. Pierce crust all over with a fork. Place the pastry crust in the freezer for 15 minutes to chill (this will prevent it from shrinking when you bake it). Place the tart pan on a cookie sheet and bake at 425 for 13-15 minutes.
 

Filling


Ingredients:  
Ingredients:  
5 Oz Cream Cheese (room temperature)
1/2 Cup Sugar
1/2 Cup Fresh Lemon Juice
2 Large Eggs
1 tablespoon Grated Lemon Zest

Directions:
Directions:
Cream the cream cheese until smooth. Add sugar and beat until blended. Add eggs one at a time until blended. Add remaining ingredients and beat until well blended and smooth. Pour filling into prebaked tart shell and bake for approximately 30 minutes or until filling is set. Cool and then cover and refrigerate.
 

Sauce


Ingredients:  
Ingredients:  
14 Cup Fresh Orange Juice
1/4 Cup Sugar
1/2 teaspoon Grated Orange Zest
2 8-oz Packages of Strawberries (sliced)

Pulse first 3 ingredients and 1 3/4 cups strawberries in a food processor. Fold in remaining strawberries.

Directions:
Directions:

 

 

 

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