Lemon Tart

• FOR THE CRUST:
• 1 cup All-purpose Flour
• 1/3 cups Confectioners Sugar
• 1/8 teaspoons Salt
• 1/2 cups Cold Unsalted Butter Cut Into Pieces
• _____
• FOR THE FILLING:
• 5 ounces, weight Cream Cheese, At Room Temperature
• 1/2 cups White Sugar
• 1/2 cups Fresh Lemon Juice
• 2 whole Large Eggs
• 1 Tablespoon Grated Lemon Zest
• _____
• FOR THE TOPPING:
• 8 ounces, weight Cool Whip

1. For the crust:
2. Place flour and confectioner's sugar into a food processor and pulse to mix a few times. Add cut up butter and pulse until it starts to come together and form clumps. Place the crumb mixture into an 8-inch or 9-inch Pam-sprayed tart pan. Press into the pan-you can use the back of a spoon to help do this. Cover and place in the freezer for 15 minutes. Preheat oven to 425 degrees. Place the tart pan on a cookie sheet and bake for about 13 to 15 minutes. Remove and cool.
3. For the filling:
4. Reduce oven temperature to 350 degrees.
5. In a food processor, place cream cheese and process until smooth. Add sugar and process until mixed well. Add the rest of the ingredients and mix well. Pour the filling into the pre-baked crust and return to the oven. Bake for 25 to 30 minutes or until the filling is set. Remove from the oven and let cool, then refrigerate for 1 hour until well chilled. Top with Cool Whip.

allpurpose, confectioners sugar, salt, butter, filling, weight cream cheese, white sugar, lemon juice, eggs, lemon zest

Taken from tastykitchen.com/recipes/desserts/lemon-tart/ (may not work)