Lemon Tart With Nut Crust

• 1 cup finely ground walnuts
• 2 tablespoons sugar
• 2 tablespoons matzo meal or 2 tablespoons cracker meal
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 3 whole eggs
• 1 egg yolk
• 1 cup sugar
• 1/3 cup lemon juice
• 4 ounces cream cheese, cut into 6 pieces (half the 8 oz. pkg.)
• 1 pint fresh raspberries (optional) or 1 pint other berries, for decoration (optional)

1. Preheat oven to 350u0b0F.
2. Combine first 4 ingredients and make sure that they are well blended together.
3. Press firmly onto the bottom and the sides of a 9" tart pan.
4. Bake for 15 minutes or until golden brown. Remove from the oven and cool down completely.
5. In a saucepan beat eggs and the egg yolk with a wire whisk until well blended.
6. Gradually add 1 cup sugar, continue beating until well blended.
7. Stir in the lemon juice.
8. Cook on low heat (stirring consistently) for about 8 minute or until mixture is thick enough to coat back of a spoon.
9. Remove from heat.
10. Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended.
11. Pour into the crust shell.
12. Refrigerate at least 4 hours. I usually prepare it a day ahead.
13. Serve as is or decorate with berries.

ground walnuts, sugar, matzo meal, butter, eggs, egg yolk, sugar, lemon juice, cream cheese, fresh raspberries

Taken from www.food.com/recipe/lemon-tart-with-nut-crust-164262 (may not work)