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Desserts

Creamy Lemon Tart with Nut Crust

Creamy Lemon Tart with Nut Crust recipe
photo by:kraft
Delicious , just the right touch of lemon.
posted by
 a cook
on 1/31/2006
time
prep:
30 min
total:
4 hr 30 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
cup   finely ground PLANTERS Walnuts
2
Tbsp.  matzo meal
2
Tbsp.   sugar
3
Tbsp.  butter or margarine, melted
3
whole  eggs
1
 egg yolk
1
cup  sugar
1/3
cup  lemon juice
4
oz.  (half of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 6 pieces
1
pt.  (2 cups) fresh raspberries

Make It

HEAT oven to 350°F.

COMBINE nuts, matzo meal, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned. Cool completely.

MEANWHILE, beat whole eggs and egg yolk in medium saucepan with whisk until well blended. Gradually beat in 1 cup sugar until well blended. Stir in lemon juice; cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly. Remove from heat.

ADD cream cheese, 2 pieces at a time, beating after each addition until cream cheese is completely melted and mixture is well blended. Pour into crust.

REFRIGERATE 4 hours or until firm. Top with raspberries just before serving.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Storage
Store leftover tart in refrigerator.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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