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Cook'n with Betty Crocker 
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Taste o' Lemon Cream Tart |
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Serves: 10 Print this RecipeBetty Eder - Cucamonga, California Bake-Off® Contest 32, 1986 There's no need for meringue on this lemon pie. Luscious layers of tangy lemon cream bake inside a flaky crust and a sprinkling of sugar and nutmeg is all that's needed on top! 1 (15-ounce) package refrigerated pie crust (2 crusts) CREAM CHEESE FILLING 1 (8-ounce) package cream cheese, softened 1/3 cup sugar 1 teaspoon lemon juice 1 egg LEMON FILLING 1/4 cup sugar 2 tablespoons all-purpose flour 3/4 cup light corn syrup 1/3 cup lemon juice 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel 2 eggs, beaten, reserving 1 teaspoon for topping TOPPING 1 teaspoon sugar 1/4 teaspoon nutmeg Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Heat oven to 375°F. In small bowl, combine all cream cheese filling ingredients at medium speed until well blended. Spoon into crust-lined pan. In same bowl, combine all lemon filling ingredients at low speed. Carefully pour over cream cheese filling. Top with second crust; trim edges if necessary.* Cut slits in top crust. Brush with 1 teaspoon reserved egg. Combine 1 teaspoon sugar and nutmeg; sprinkle over crust. Bake at 375°F. for 45 to 55 minutes or until filling is set and crust is golden brown. Cool completely; remove sides of pan. Store in refrigerator. *TIP: If using 9-inch pie pan, top with second crust; seal edges and flute. Cut slits in top crust. Continue as directed above. Nutrition Per Serving: Calories 440; Protein 5g; Carbohydrate 52g; Fat 23g; Sodium 340mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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