Lemon Tart With Nut Crust |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great recipe for delicious flourless desert. Ingredients:
1 cup finely ground walnuts |
2 tablespoons sugar |
2 tablespoons matzo meal or 2 tablespoons cracker meal |
3 tablespoons butter or 3 tablespoons margarine, melted |
3 whole eggs |
1 egg yolk |
1 cup sugar |
1/3 cup lemon juice |
4 ounces cream cheese, cut into 6 pieces (half the 8 oz. pkg.) |
1 pint fresh raspberries (optional) or 1 pint other berries, for decoration (optional) |
Directions:
1. Preheat oven to 350°F.
2. Combine first 4 ingredients and make sure that they are well blended together.
3. Press firmly onto the bottom and the sides of a 9 tart pan.
4. Bake for 15 minutes or until golden brown. Remove from the oven and cool down completely.
5. In a saucepan beat eggs and the egg yolk with a wire whisk until well blended.
6. Gradually add 1 cup sugar, continue beating until well blended.
7. Stir in the lemon juice.
8. Cook on low heat (stirring consistently) for about 8 minute or until mixture is thick enough to coat back of a spoon.
9. Remove from heat.
10. Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended.
11. Pour into the crust shell.
12. Refrigerate at least 4 hours. I usually prepare it a day ahead.
13. Serve as is or decorate with berries.
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