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RECIPE - Zesty Lemon Cream Tart!
Ingredients:
1 (15 ounce) pkg Pillsbury All Ready Refrigerated Pie Crust™ (2 crusts/pkg) AT ROOM TEMPERATURE.
2 large lemons rinsed, zested and squeezed for juice
1 tsp granulated sugar mixed with ¼ tsp ground nutmeg
CREAM CHEESE FILLING:
1 (8 ounce) pkg cream cheese, room temperature
1/3 cup granulated sugar
(1 tsp fresh lemon juice from 1 large lemon- see above)
1 large egg
LEMON FILLING:
¼ cup granulated sugar
2 Tbsp all-purpose flour
¾ cup light corn syrup
(1/3 cup fresh lemon juice from a 2nd large lemon- see above)
1 tsp (I actually use 3 Tbsp) fresh grated lemon peel (see above)
2 Tbsp butter, softened
2 large eggs, beaten, reserving 2 tsp for brushing on top crust
Directions:
1) Preheat oven to 375℉
2) In a small bowl, mix together 1 tsp granulated sugar with ¼ tsp ground nutmeg. Set aside.
3) Rinse 2 large fresh lemons with cool water. Use a box grater or micro-plane to zest both lemons; set zest aside in a container/bowl.
4) Cut both lemons in half and use a citrus squeezer to obtain juice from both. Set aside.
5) Prepare 1 pie crust according to pkg directions for a “two crust” pie, using a 10 inch tart pan or a 9 inch pie plate; Roll out on a floured surface using a rolling pin to obtain correct fit. Place on pan.
6) In a medium bowl, combine 8 ounces soft cream cheese (cut into cubes), 1/3 cup granulated sugar, 1 tsp fresh lemon juice, and 1 large egg; Beat at medium speed with a hand mixer until smooth and well blended.
7) Carefully spoon cream cheese mixture into crust-lined pan, scraping sides of bowl. Set aside.
8) In same bowl, combine all ingredients of the lemon filling (¼ cup granulated sugar, 2 Tbsp all-purpose flour, ¾ cup light corn syrup, 1/3 cup fresh lemon juice,1 tsp-3 Tbsp fresh lemon zest, and 2 beaten eggs (minus 2 tsp reserved). Mix on low speed.
9) Carefully spoon, then poor, lemon filling over the cream cheese layer.
10) Roll out 2nd crust with rolling pin; carefully place on top of lemon filling and seal edges; if using a pie plate, flute edges as desired.
11) Use a sharp utility knife to cut 6-8 small slits into top crust.
12) Using a pastry brush, brush reserved 2 tsp of beaten egg yolk over whole top crust then sprinkle with the sugar/nutmeg mixture.
13) Bake at 375℉ for 45-55 minutes until filling is set and top is golden brown. May need to protect edges of top crust from over-burning.
14) Cool completely for several hours, then refrigerate prior to serving.
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