Lemon Tart

Crust

1c all purpose flour
1/3 c powdered sugar
pinch of salt
1 stick unsalted butter (cold cut in smaller pieces)

Preheat oven to 425 degrees. In food processor or mixer combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10-15 min. Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 min, Remove from oven and let cool

Filling

5oz cream cheese
1/2 c sugar
3/4 c fresh lemon juice (about 2 large lemons)
2 large eggs
zest from one lemon (zest before juicing)

Reduce oven temp to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filing into tart crust and bake on cookie sheet for 20-30 min or until filling is set. Let tart cool in wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as a optional topping. It can be piped on in stars or served on top with each piece for extra flavor in whipped cream, add a teaspoon of lemon zest.