Ingredients

• 1 cup all-purpose white flour
• 4 tablespoons powdered sugar (divided use)
• 1/8 teaspoon salt
• 1/2 cup cold, unsalted butter
• 5 ounces cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1/2 cup whipping cream

Preparation

1. Preheat oven to 425° F.
2. Stir together flour, 3 tablespoons powdered sugar and salt. Add butter using a pastry blender or fork, until mixture appears crumbly.
3. Press mixture into bottom and sides of an 8” tart pan (or other 8” pan with removable bottom such as a spring form pan). Prick bottom of crust with a fork; cover and place in the freezer for 15 minutes.
4. Place tart pan on a larger pan and bake for 12 to 13 minutes. Remove from oven to let cool.
5. Reduce oven temperature to 350° F.
6. Beat cream cheese in mixing bowl until smooth. Add granulated sugar and continue to beat until smooth. Add eggs, one at a time and beat well. Add lemon juice and zest, and beat again until smooth.
7. Pour filling into prepared crust and bake 25 to 30 minutes.
8. Remove from oven and cool. Cover tart and refrigerate 1 hour until chilled.
9. Beat whipping cream and remaining 1 tablespoon powdered sugar together until soft peaks form. Spoon dollops of topping around edge of tart and serve.

Helpful hints

• Whipping cream is also known as heavy cream. It doubles in volume when whipped.
• Without the whipped cream fat is 19 grams per serving.
• To make a diabetic-friendly version, substitute Splenda® granular sweetener for powdered and granulated sugar and replace whipped cream with a dollop of light whipped topping (carbohydrate 18 g, fat 20 g, calories 270).