Michael and I adore lemon desserts. This one is crispy, creamy, with a subtle lemon flavor. It’s been officially declared a WINNER! It’s best eaten the day it’s made, but you can make the filling and crust separately and assemble whenever you want. I made it for the 4th of July, but it’s perfect anytime during the year! It’s bright, sweet, and tart, filled with citrus notes and cream cheese flavor. Plus, it only takes a few minutes to assemble!
First, make some yummy lemon curd. Freeze the leftovers (it doesn’t freeze solid, making it easy to scoop out what you need for future recipes). This is a really good lemon curd recipe! You can use your leftovers for Honey Lemon Mini Tarts, Blackberry Lemon Cupcakes, Lemon Loaf Cake, or No Bake Strawberry Lemon Cheesecake! Yeah, we definitely love lemon desserts.
Happy 4th of July weekend!
*Makes 1 cup
Ingredients & Directions:
3 T butter, softened slightly
½ c. sugar
2 large eggs
2 large egg yolks
1/3 c. fresh lemon juice (usually 2 lemons)
Grated lemon zest (from one lemon)
In large bowl, beat butter and sugar with mixer for 2 min. Slowly add eggs and yolks. Beat for 1 min. Mix in lemon juice. The mixture will look curdled, don’t worry! In medium saucepan, cook over low heat until smooth. Increase heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It will read 170°F on thermometer. Don’t let it boil. Remove from heat; stir in lemon zest. Transfer to a bowl. Use in recipe after it cools slightly.
Covered tightly, it will keep in refrigerator for a week and in freezer for 2 months.
Adapted from: http://www.finecooking.com/recipes/lemon_curd.aspx
Berry Lemon Cheesecake Tart
1 sheet puff pastry
1 egg white, beaten
4 oz. cream cheese, softened
1/4 c. sugar
2 T. cream
1/3 c. lemon curd
1/2 pint raspberries
1/2 pint blueberries
Powdered sugar, for dusting
Preheat oven to 425° F. Line baking sheet with parchment paper or Silpat. Unfold puff pastry on the baking sheet and roll into a 6×12 inch rectangle.
Brush edges with egg wash and fold over all 4 sides to create a lip. Poke holes all over tart with a fork. Gently brush tart with egg wash. Bake until golden brown, about 15-18 minutes. Remove from oven and press the center back down with a spoon if it has puffed. Transfer to wire rack to cool.
In bowl of electric mixer, combine cream cheese and sugar. Beat on medium speed until smooth and sugar is well incorporated. Add cream and mix on high for 2 min. Fold in lemon curd.
Carefully spread lemon mixture over the center of cooled tart crust. Arrange berries decoratively over filling. Dust with powdered sugar.
Adapted from: Susi Kochen Und Backen Adventures