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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor, combine flour, sugar, and salt.
Add butter and pulse until pastry forms clumps.
Press pastry into tart pan, covering bottom and sides evenly.
Pierce bottom with fork tines to prevent puffing.
Freeze for 15 minutes to chill.
Place tart pan on baking sheet and bake until golden brown, about 13-15 minutes.
Remove from oven and cool on wire rack for 10 minutes.
Reduce oven temperature to 350 degrees F (180 degrees C).
In a food processor, process cream cheese until smooth.
Rub lemon zest into sugar in a separate bowl.
Add sugar mixture to cream cheese and process until incorporated.
Add eggs and process until combined.
Add lemon juice and process until smooth.
Pour filling into pre-baked tart shell.
Bake for approximately 25 minutes or until filling is set.
Cool tart to room temperature, then refrigerate for at least 3-4 hours.
In a mixer, beat whipping cream and powdered sugar until stiff peaks form.
Spread whipped cream over filling or pipe stars with a pastry bag.
Refrigerate until serving time.
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Always remove the zest first before halving and squeezing the lemon.
Use a fine strainer to remove seeds and pulp from the juice.
Can I use a different type of sugar?
Granulated white sugar is recommended for the filling, but you can experiment with other types if desired.
How long can the tart be stored?
The tart can be stored in the refrigerator for about 3 to 4 days.
Can I make the crust without a food processor?
Yes, you can use a pastry cutter or your hands to combine the ingredients for the crust.
Is it necessary to chill the crust before baking?
Yes, chilling the crust helps prevent it from puffing up and shrinking during baking.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor.
