There’s something so refreshing about the taste of lemons. Perhaps it’s the tartness it offers in desserts or ice cold lemonade on a hot day. And there’s nothing like a steaming, hot cup of tea with a slice of lemon and a bit of honey in winter to help chase away a miserable cold or flu.
Thanksgiving wouldn’t be the same without a slice of lemon meringue pie and nothing is as refreshing as lemon sherbet on a sweltering summer day. There’s just something about lemons that satisfies your taste buds any time of the year!
The following recipe is a blend of sweet, creamy cheese and the tart, refreshing taste of lemon in a crusty baked tart. It takes a little more time to prepare if you make your own crusts, but if you’re OK with ready-to-bake piecrusts, this tasty dessert an be made in no time. It’s a perfect Easter dinner dessert. It’s also great to serve with coffee when friends or family visit.
CHEESY-LEMON TART
1 (15-ounce) package ready-made pie crusts or 2 home-made crusts
CREAM CHEESE FILLING:
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 egg
LEMON FILLING:
1/3 cup sugar
2 tablespoons flour
3/4 cup light corn syrup
1/3 cup lemon juice
2 tablespoons margarine or butter, softened
1 teaspoon grated lemon peel
2 eggs, beaten, reserving 1 teaspoon for topping
Take one of the two pie crusts, place in the bottom of a pan with a removable bottom or a 9-inch pie pan and press crust in bottom and up sides of pan. Trim edges if necessary.
Preheat oven to 375 degrees. In small bowl, combine all cream cheese filling ingredients at medium speed until well blended. Spoon into crust-lined pan.
In same bowl, combine all lemon filling ingredients at low speed. Carefully pour over cream cheese filling.
If using pan with removable bottom, top with second crust and trim edges if necessary. If using 9-inch pie pan, top with second crust and seal edges and flute. Cut slits in top crust. Brush with 1 teaspoon reserved egg. Combine 1 teaspoon sugar and nutmeg; sprinkle over crust.
Bake at 375 degrees for 45 to 55 minutes or until filling is set and crust is golden brown. Cool completely; remove sides of pan if using one with removable bottom. Store in refrigerator. Makes 10 servings.
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