HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Do Ahead Lemon Tarts with Cream Cheese Crust Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cream Cheese Crust: 3 ounces cream cheese, softened 3/4 cup butter, softened 2 cups all purpose flour Lemon Filling: 1 cup fresh lemon juice 1 tbsp. finely grated lemon peel 1 cup sugar 2 tbsp. all purpose flour 2 tbsp. butter 4 large egg yolks Directions For Crust: Combine cream cheese, butter and flour in a large bowl. Rub together 3 to 5 minutes with your hands until a smooth dough forms. Form dough into a ball then flatten to a disc. Wrap dough tightly in plastic wrap and refrigerate at least 30 minutes and up to 5 days(or dough can be frozen up to 2 months). When ready to make tart shells: Preheat oven to 350 degrees. Lightly grease the insides of a 12 cup muffin tin. Roll out dough on a floured surface to about 1/4 inch thick. Cut out 3 inch rounds and form into prepared muffin cups. Bake tart shells about 10 to 15 minutes until set and browned. Cool shells completely in the pan before removing. For Tart Filling: Combine lemon juice, lemon peel, sugar, flour, butter and yolks in the top of a double boiler over simmering water. Whisk filling about 10 minutes until hot and thickened. Remove filling from over water and cool to room temperature. Cover and refrigerate until cold(can be stored refrigerated for up to 30 days in a tightly covered jar). To Assemble Tarts: Spoon filling into prepared tart shells up to 1 hour before serving. Serve tarts cold or at room temperature. Makes 12 tarts. Related Recipes •   Chocolate-Strawberry Heart Tarts •   Irish Lemon Tarts •   Quick Pear Tart •   Quick Peanut Butter Tarts •   Crispy and Creamy Cream Cheese Pie •   Double Lemon Cheesecake Pie •   Quick Apple Puff Tart •   Lemon Pie •   Cheesecake Fruit Tart •   Lemon Cheesecake Flag Bars •   Mediterranean Tomato Tarts •   Almond Cheesecake with Pecan Cookie Crust •   Easy Strawberry Cheesecake Pie •   Ricotta Raspberry Cheesecake •   Orange Chiffon Cheesecake •   Lemon Honey Cheesecake Squares •   Luscious Lemon Cheesecake •   Quick Smoked Salmon Cream Cheese Pizza •   Sunshine Citrus Cheesecake •   Strawberry Macaroon Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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