Practice the art of the tart with our lemon tarts recipe. Lemon tarts take just 30 minutes to prep and have a fruity finish thanks to fresh raspberries.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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.
Sprinkle lightly with powdered sugar just before serving.
Store leftover tart in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.