“This is my favorite thing you’ve ever brought in.” —coworker and World’s Strongest Librarian Josh Hanagarne
“Delicious.” —my other coworkers
Ingredients
- Your favorite tart crust recipe, prebaked in a 9-inch tart pan
- ½ recipe Lemon Curd, following "Meyer Lemon Curd" and "Tart filling" instructions under Variations
- 1 8-oz package cream cheese, softened
- ¼ c sugar
- 1 tbsp lemon juice
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
Beat the cream cheese and sugar together with an electric mixer until smooth. Add lemon juice, milk and vanilla extract and beat until combined. Scrape cream cheese mixture into tart shell, spreading until the bottom of crust is completely covered. Spoon lemon curd over top and spread carefully to cover cream cheese layer. Place tart in refrigerator and chill at least two hours, preferably overnight.
Tips
I didn't need all the cream cheese mixture for one tart. You might actually be able to stretch this to two tarts if you use a thinner layer of cream cheese and a full recipe of lemon curd.
Variations
Can also be made with regular lemon curd.
Makes:
1 9-inch tart