Lemon-Cheese Tart
Lemon-Cheese Tart
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1/8 tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1/3 cup (45 g) sugar
- 1 egg
- 1 can (10 oz/300 ml) sweetened condensed milk
- ½ cup (125 g) cream cheese, at room temperature
- 4 egg yolks
- ¾ cup (180 ml) lemon juice
- 1/3 cup (75 ml) water
- 1 tsp gelatin
- ¼ cup (55 g) sugar
- 2 tbsp (30 ml) lemon juice
- 2 to 3 drops yellow food colouring
- ½ cup (75 g) fresh blueberries
- 6 small, store-bought meringues
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a bowl, combine the flour and salt.
- In another bowl, cream the butter and sugar with an electric mixer. Add the egg and beat until the mixture is smooth. Using a wooden spoon, mix in the dry ingredients. Spread the dough into a 9-inch (23 cm) tart pan with removable bottom. Firmly press the dough into the bottom and sides of the pan. Refrigerate for 30 minutes.
- Cover the pie shell with foil and fill with dried beans. Bake for 10 minutes. Remove the beans and foil and bake for another 5 minutes or until the crust is cooked but not yet golden. Let cool on a wire rack. Reduce the oven temperature to 375°F (190°C).
Lemon-Cheese Tart