Potluck baby! I love potluck! because I get to make as much food as I want and don’t have to worry about not being able to finish it. This time I made a lemon cheesecake tart and egg tarts!
Lemon Cheesecake Tart
1 package (8oz) cream cheese, softened at room temperature
¼ C granulated sugar
2 eggs, room temperature, slightly beatened
¼ C fresh lemon juice (about 1 ½ lemon)
zest of one lemon
Shortbread Crust, recipe followed
Lemon curd, optional
1. Lower temperature to 350F
2. In a bowl, beat cream cheese with a wooden spoon until creamy and smooth. Add in sugar and beat until incorporated. Gradually add in beaten eggs, a little at a time; don’t add it all in at once, the consistency of the two are too different that it’s too hard to incorporate them; by the time they’re mixed through, mixture will become over mixed.
3. Add in lemon juice and zest, mix well.
4. Pour in crust and bake for 20-25 minutes or until mixture slightly giggles when moved.
Let cool completely and then let chill in the fridge for at least 30 minutes.
5. If you like a more tangy lemon flavor for the summer, you can spread some lemon curd on top. Cover and chill until serve
Shortbread Pie Crust:
1 C all-purpose flour
¼ C confectioner’s sugar
pinch of salt
½ C (1 stick) unsalted butter, softened, but not melted; cut into pieces
¼ C ground almond
1. Whisk together flour, sugar, and salt in a bowl. Toss in butter pieces and mix with a rubber spatula, or simply use your hands; they’re the best tool.
Mix the mixture until it comes together to form a dough; don’t over mix. If dough too soft and sticky to handle, wrap it in plastic wrap and chill for 10 minutes.
2. Press dough into the bottom and the side of the pan, then spread ground almond evenly over crust.
Use a fork to pierce the bottom of the crust to prevent crust from puffing up (I used a 10” pan so the crust is thinner; use a smaller pan, 9” or 8”, for a thicker crust.) wrap crust with plastic wrap and let chill in the fridge for 20 minutes. Meanwhile, preheat oven to 400 F
3. Bake for 13-15 minutes, or until the edges start to brown. Let cool completely before pouring in the filling