Ingredients
3/4 cup butter, softened1/2 cup confectioners’ sugar1-1/2 cups all-purpose flourFILLING:3/4 cup sugar1 tablespoon grated lemon zest3/4 cup lemon juice3 large eggs3 large egg yolks4 ounces cream cheese, softened1 tablespoon cornstarchSweetened whipped cream, optional
Preparation
Preheat oven to 325°. In a large bowl, cream butter and confectioners’ sugar until smooth. Gradually beat in flour. Press dough onto bottom and up side of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes.
Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack.
In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
