6 oz. cream cheese, room temperature½ c. granulated white sugar ½ - ¾ c. fresh lemon juice (approximately 2 large or 3 small lemons) 2 large eggs 1 Tbsp. grated lemon zest 1 pre-baked pie shell (or make your own pie crust)
Preheat oven to 350 degrees. Process cream cheese in a food processor or blender until smooth (takes less than 30 seconds). Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre-baked pie shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool. Cover and refrigerate until well chilled, at least an hour, until ready to serve. Good with whipped cream or alone!
Recipe submitted by member Annie Wilkinson adapted from Joy of Baking