Tuesday, June 02, 2015

#3510 - Cream Cheese Lemon Tart

(by Shirley McNevich)

1 1/2 cup graham cracker crumbs
1/2 stick butter (melted)
3 TBSP white sugar
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup fresh squeezed lemon juice
1 TBSP lemon zest

Spray Pam in a 10" tart pan. In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of the tart pan. Bake at 350 degrees for 5 minutes. In a mixer add cream cheese--beat. Add Eagle brand milk--beat until smooth. Add lemon juice and lemon zest--beat. Pour batter into the warm baked crust. Bake at 350 degrees for 25-30 minutes or until lemon mixture is set. Cool completely. Refrigerate until cold.

No comments: