Creamy Lemon Tart With Nut Crust
- 1 cup finely ground PLANTERS Walnut Pieces
- 2 tablespoons sugar
- 2 tablespoons matzo meal
- 3 tablespoons butter or margarine, melted
- 3 whole eggs
- 1 egg yolk
- 1 cup sugar
- 1/3 cup lemon juice
- 4 ounces (half of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into 6 pieces
- 1 pt. (2 cups) fresh raspberries
- oven to 350u0b0. Combine walnuts, 2 Tbsp. sugar, the matzo meal and butter until well blended. Press firmly onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned. Cool completely.
- beat whole eggs and the egg yolk in medium saucepan with wire whisk until well blended. Gradually add 1 cup sugar, beating constantly until well blended. Stir in the lemon juice. Cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly. Remove from heat. Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended after each addition. Pour into crust.
- 4 hours or until set. Top with the raspberries just before serving. Store leftover tart in refrigerator.
- Calories: 370
- Total fat: 23 g
- Saturated fat: 7 g
- Cholesterol: 130 mg
- Sodium: 120 mg
- Carbohydrate: 38 g
- Dietary Fiber: 3 g
- Sugars: 30 g
- Protein: 7 g
- Vitamin A: 10% DV
- Vitamin C: 20% DV
- Calcium: 4% DV
- Iron: 6% DV
sugar, matzo meal, butter, eggs, egg yolk, sugar, lemon juice, philadelphia cream cheese, fresh raspberries
Taken from www.myrecipes.com/recipe/creamy-lemon-tart-with-nut-crust (may not work)