For the shell, I used the same graham cracker crust recipe as I did for my lime tart.
Creamy lemon tart filling
3 tablespoons packed light brown sugar
1/3 cup light sour cream
1/2 teaspoon pure vanilla extract
1 8-oz package of light cream cheese, softened
2 teaspoons finely grated lemon zest
about 1-2 cups of fresh blueberries
In a medium bowl, whisk together the brown sugar, sour cream, and vanilla until the brown sugar is dissolved (this will take a couple of minutes). In a large bowl, beat the cream cheese with an electric mixture until it is smooth and fluffy, about 2 minutes. Add the sour cream mixture and 1 teaspoon of lemon zest and beat until just combined. Spread the filling evenly into the cooled tart shell. Top with blueberries and remaining 1 teaspoon of lemon zest.
Refrigerate until the mixture is cool and set, about 2 hours.
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