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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

LEMON CREAM TART

Serves: 10

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

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.


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