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Saturday, September 28, 2019


This recipe was quick and easy to make. The taste was great, it wasn't so sweet that you forgot it was supposed to be lemon like so many other recipes. If you are planning on doubling the recipe like I did, I would recommend making a triple batch of the lemon filling and doubling the crust.

Lemon Cheesecake Tarts

For the crust
  • 1 1/2 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup cold, unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 2 teaspoons heavy cream
  • 1/2 teaspoon vanilla extract

For the filling
  • 4 ounces cream cheese (the kind in a brick)
  • 1/3 cup powdered sugar
  • 3/4 cups heavy cream, cold
  • approximately 1 1/2 cups lemon curd
  • fresh mint (optional garnish)
  • fresh blueberries (optional garnish)

To make the crust:
  1. Preheat the oven to 375 degrees F.
  2. Whisk the flour, sugar, and salt together in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
  3. Visit Lemon Cheesecake Tarts @ for full instructions
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