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Old 03-11-2008, 12:53 PM   #1
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Lemon Cream Cheese Tart

Lemon Cream Cheese Tart (8 servings 4.5 carbs each) YUM!

1 cup cake and cookie flour mix(carbalose version)
1/3 cup shortening
2 T. + 1 tsp cold water

Cut shortening and water into flour to form a crust dough.
Press into bottom and up sides of a 9 inch tart pan.
Set aside.

1/3 cup granular erythritol
1/2 tsp splenda quick pack
2 T. not/Sugar
1 cup cold water
2 egg yolks
3 T. lemon juice
1 T. butter
2 tsp. grated lemon peel

8 oz cream cheese softened
1 egg
1/2 tsp. splenda quick pack

Preheat oven to 375 degrees.

In medium saucepan, combine erythritol, not/Sugar, Splenda; mix well.
Gradually add cold water, stirring constantly until blended.
Stir slightly beaten egg yolks into mixture to combine.
Cook over medium heat until mixture comes to a boil for 1 min, stirring constantly.
Remove from heat and stir in lemon juice, butter, and lemon peel; set aside.

In small bowl, combine cream cheese, egg, and splenda quick pack: blend well.
Spoon cream cheese mixture into prepared crust.
Spoon lemon mixture over cream cheese mixture: spread carefully to cover.

Bake 30 to 40 minutes or until crust is golden brown. (center will not be set).
Cool 30 minutes on rack.
Refrigerate 90 minutes or until completely chilled.











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Old 03-11-2008, 01:16 PM   #2
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I will make this sometime for Easter, Kevin! Looks wonderful! I would like to make one with a crust and one without. Do you think cooking time would differ?
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Old 03-11-2008, 01:41 PM   #3
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Quote:
Originally Posted by babydollsea View Post
Do you think cooking time would differ?
My guess is without a crust it would take less time by 5 mins or so. If you bake it in glass, it should be pretty easy to tell by watching it.
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Old 03-11-2008, 02:09 PM   #4
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Did anyone else have trouble seeing the pictures? They aren't showing up on my computer.

NOW THEY'RE THERE! SORRY.

Last edited by jlatislaw; 03-11-2008 at 02:12 PM..
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Old 03-11-2008, 02:17 PM   #5
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Looks good Kevin, I still need to get one of those removable bottom tart pans.
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Old 03-11-2008, 02:59 PM   #6
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So pretty! Thanks fo sharing, Kevin!
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Old 03-11-2008, 05:55 PM   #7
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I missed this, it looks absolutely yummy. I'm thinking the top is a form of lemon curd? In your opinion, Kev?

Thanks for not only the combo but the curd recipe, if I'm right.

Janie
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Old 03-11-2008, 06:05 PM   #8
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I'm thinking the top is a form of lemon curd? In your opinion, Kev?
Yes Janie, very much so.
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Old 03-11-2008, 06:07 PM   #9
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Kevin, this looks great. I love lemon curd but never thought of putting it on cheesecake before baking. Do you think this would work on a regular cheesecake (thicker than your tart so would be baked longer) in a springform pan with your lemon curd on top? Thanks for the recipe.
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Old 03-11-2008, 06:45 PM   #10
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Quote:
Originally Posted by judytab View Post
Kevin, this looks great. I love lemon curd but never thought of putting it on cheesecake before baking. Do you think this would work on a regular cheesecake (thicker than your tart so would be baked longer) in a springform pan with your lemon curd on top? Thanks for the recipe.
_____
Judy
I don't see any reason why it would not work.
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Old 03-12-2008, 02:53 PM   #11
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Kevin, that looks wonderful. I hope I dont lose this recipe because i want to make is as soon as I get back from my vacation...I would make if for Easter but I will be away so I am going to make it as soon as I get back.. I love anything lemon...
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Old 03-21-2008, 01:13 PM   #12
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Oh yay! This looks fabulous. Does anyone know if I can substitute all splenda for the other sugar substitutes? I'd love to make it the way it's written but I just found it today and want to make it for Easter and don't have time to get they other sugar substitutes in time. But, I've got plenty of splenda......
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Old 03-24-2008, 03:41 PM   #13
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This is nicely tart & very lemony
I added a teaspoon of vanilla to both the lemon curd and the cream cheese, with good results and put a few packets of erythritol in the crust mixture.
This was a big hit at my house, even with my teenage daughter who thinks she doesn't like cream cheese (she got the last slice).
If you use a tart pan, butter the bottom well.
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Old 04-18-2008, 07:00 PM   #14
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Hey Kevin - I finally got a tart pan with the removable bottom and I made this tart. It's great - tart, lemony and sweet. The crust is wonderful. Could you use this same crust for pie or would you need more shortening for flakiness? I ask because it's a bit on the crisp side rather than flaky but I really like it.
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Old 04-18-2008, 07:20 PM   #15
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Quote:
Originally Posted by Tweaker Geek View Post
Could you use this same crust for pie or would you need more shortening for flakiness? I ask because it's a bit on the crisp side rather than flaky but I really like it.
I use both for pies and let my mood decide which I feel like.
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Old 06-16-2008, 07:00 PM   #16
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I'm going to make this again this weekend for company and I think I want to make just a tad bit more of the filling. Would you all help me with the conversions to make about 1/4 more? Here's what I've come up with:

1/3 cup plus 3 tsp. Erythritol
1/2 plus 1/8 tsp. splenda quick pack
2 1/2 Tbsp. not/Sugar
1 1/4 cups cold water
3 egg yolks (or should I leave this at 2)
3 3/4Tbsp. lemon juice
1 1/4 Tbsp. butter
2 1/4 tsp. grated lemon peel

10 oz. cream cheese
1 egg plus 1/4 cup egg beaters (or would just the 1 egg do it? I don't have egg beaters and would have to buy some just for this.)
3/4 tsp. splenda quick pack

I know tarts are supposed to be a bit on the thin side and this is delicious as written but the lemon part seemed a bit light to me, as I recall mine didn't cover nearly as well as Kevin's is pictured.

I'm usually pretty good with doubling recipes but the fractions are making me ! What do you think?
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Last edited by Tweaker Geek; 06-16-2008 at 07:02 PM..
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Old 06-16-2008, 09:32 PM   #17
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Quote:
1/3 cup plus 3 tsp. Erythritol
1/2 plus 1/8 tsp. splenda quick pack
2 1/2 Tbsp. not/Sugar
1 1/4 cups cold water
3 egg yolks (or should I leave this at 2)
3 3/4Tbsp. lemon juice
1 1/4 Tbsp. butter
2 1/4 tsp. grated lemon peel

10 oz. cream cheese
1 egg plus 1/4 cup egg beaters (or would just the 1 egg do it? I don't have egg beaters and would have to buy some just for this.)
3/4 tsp. splenda quick pack
Tweaker: I'd use the 3 yolks and add one of the whites with the cream cheese. Your other measurements look ok except the Erythritol should be
1/3 C. + 1T + 1 t.
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Old 06-16-2008, 09:42 PM   #18
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Thanks jlatislaw. I appreciate your response.
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Old 03-06-2011, 03:59 PM   #19
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This might be good for Easter.
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