Lemon cream tart

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Photo: epicuriantime.com

Prep Time:
20 minutes
Cooking Time:
50 minutes
Servings:
10


  • For the Lemon cream tart:
  •  Tags for<b>Lemon cream tart
  • Tags for Lemon cream tart
  • main ingredients:
  • lemon Pageturner Cookbook
  • eggs Pageturner Cookbook
  • sugar Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • type of recipe:
  • pie/tart Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Easter Pageturner Cookbook
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    Ingredients

    • 8 ounces soft cream cheese
      1/3 cup sugar
      1 teaspoon lemon juice
      1 egg
      1/4 cup sugar
      2 teaspoons flour
      3/4 cup light corn syrup
      1/3 cup lemon juice
      2 teaspoons melted margarine
      1 teaspoon grated lemon peel
      2 eggs, beaten
      1 10-inch pie crust

    Directions

    Preheat oven at 375 degrees.
    Line the pie crust in a 10-inch tart pan with removable bottom. Press in bottom and sides of pan.
    Combine cream cheese and sugar. Add lemon juice and egg. Beat until smooth. Spread over crust.
    Combine sugar, flour, corn syrup, lemon juice, margarine, and lemon peel. Mix well. Add beaten eggs.
    Carefully pour over cream cheese mixture. Bake 40 50 minutes or until crust is golden brown. Cool completely.
    Remove from pan and refrigerate.

    More dessert Recipes to Try

    Country cuisine Ecookbook(s) showing the recipe Lemon cream tart:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy


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