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Lemon
Tart: You will need an 8 or 9 inch (20 - 23 cm) tart pan with a removable
bottom.
Shortbread 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 (not a solid ball
of dough). (See video for
demonstration.) Place the pastry in the tart pan and, using your fingertips,
evenly press the pastry onto the bottom and 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 from
puffing up while it bakes.) Cover and place in the freezer for
about 15 minutes to chill. (This will help prevent the crust from both puffing
up and shrinking
while it bakes.)
Meanwhile, preheat
your oven to 425 degrees F (220
degrees C) and place the oven rack in the center of the oven.
Once chilled,
place the tart pan on a larger baking sheet, and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool
for about 10 minutes.
Reduce the oven temperature to 350 degrees
F
(180 degrees C).
Lemon Filling:
Place the cream cheese
in a food processor and process until smooth. In
a separate bowl, rub the lemon zest into the sugar.
Add the sugar mixture to the cream cheese and process until incorporated. Scrape
down the sides and bottom of your bowl as needed. Add the eggs and process until
thoroughly combined. Add the lemon juice and process until well blended and
smooth. Pour filling into pre baked tart shell and bake for approximately 25
minutes or until the filling is set. Transfer tart to a wire rack to cool to
room temperature and then cover and refrigerate until well chilled, at least
three to four hours.
Topping: In
the bowl of your electric stand mixer, fitted with the whisk attachment (or with
a hand mixer or by hand with a wire whisk),
beat the whipping cream
and powdered sugar until stiff peaks form. I often just spread the whipped cream
over the filling, but you can place the whipped cream into a
pastry bag, fitted with star tip (#1M), and
pipe stars over the entire surface of
the tart. Refrigerate until
serving time. Can be stored in the refrigerator for about 3 to 4
days.
Serves about 8 -
10
people.
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