Creamy Lemon Velvet Tart
Creamy Lemon Velvet Tart
8 oz cream cheese
1/2 cup Mayonnaise
1/2 cup granulated sugar
3 eggs
1 tsp vanilla
2 tbsp lemon juice
finely grated zest of one lemon
1 prepared graham cracker crust
1 cup whipping cream
1 tbsp granulated sugar
Preheat the oven to 350° F (180° C). In a large bowl with an electric mixer, beat together the cream cheese and mayonnaise until smooth. Add in sugar and beat until creamy. Add eggs, one at a time, beating well after each. Beat in the vanilla, lemon juice and lemon zest until thoroughly blended. Pour mixture into the crust.
Bake for 35–40 minutes, or until a knife inserted into the center of the filling comes out clean. Let cool, then place in the refrigerator and chill for several hours or overnight.
To serve, whip the cream with final 1 tbsp sugar until thick. Spread or pipe over the top of the tart. Makes one 9-inch tart.
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