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Double the filling
No need for zest.
Add a little more lemon
Bake crust less than time given
Crust:
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/8 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces
Lemon Filling:
5 ounces (140 grams) cream cheese, room temperature.
1/2 cup (100 grams) granulated white sugar
1/2 cup (120 ml) fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest (outer lemon skin)
Topping:
1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)
2 tablespoons (20 grams) confectioners (powdered or icing) sugar
Read more: http://www.joyofbaking.com/LemonTart.html#ixzz1kfn...
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1st Keep
 MaggieJ
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