Living 2 Eat |

Another wonderful recipe from LeeAnn Miller… check out her Amish Country Living website.

Lemon Tart

 Shortbread Crust:

1 cup flour
1/3 cup powdered sugar
1/8 teaspoon salt
½ cup butter
Place dry ingredients into food processor. Add the butter and pulse until mixture comes together in clumps with butter. Press evenly into tart pan with fingers. Prick bottom. Cover and place in freezer for 15 minutes. Bake at 350 sitting inside another pan until shortbread is golden brown.

Lemon Filling:

5oz. cream cheese
½ cup sugar
½ cup fresh-squeezed real lemon juice
2 large eggs
1 Tablespoon fresh lemon zest

In the food processor, process cream cheese until smooth. Add sugar and blend until incorporated. Add eggs one at a time- thoroughly process, scrapping the sides of food processor. Add remaining ingredients and process until smooth and well blended. Pour in cooled shortbread and bake 25-30 minutes at 350 until filling is set. Chill at least an hour and garnish with sugared lemon curls.