Lemon Cream Cheese Tart

Kevinpa · 03-11-2008, 11:53 AM

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.

babydollsea · 03-11-2008, 12:16 PM

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?

Kevinpa · 03-11-2008, 12:41 PM

Quote:

Originally Posted by babydollsea

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.

jlatislaw · 03-11-2008, 01:09 PM

Did anyone else have trouble seeing the pictures? They aren't showing up on my computer.

NOW THEY'RE THERE! SORRY.

Tweaker Geek · 03-11-2008, 01:17 PM

Looks good Kevin, I still need to get one of those removable bottom tart pans.

jigglenomore · 03-11-2008, 01:59 PM

So pretty! Thanks fo sharing, Kevin!

magnamater · 03-11-2008, 04:55 PM

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

Kevinpa · 03-11-2008, 05:05 PM

Quote:

Originally Posted by magnamater

I'm thinking the top is a form of lemon curd? In your opinion, Kev?

Yes Janie, very much so.

judytab · 03-11-2008, 05:07 PM

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

Kevinpa · 03-11-2008, 05:45 PM

Quote:

Originally Posted by judytab

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.

Brendajm · 03-12-2008, 01:53 PM

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...

WildflowerMama · 03-21-2008, 12:13 PM

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......

oliveoyl · 03-24-2008, 02:41 PM

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.

Tweaker Geek · 04-18-2008, 06:00 PM

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.

Kevinpa · 04-18-2008, 06:20 PM

Quote:

Originally Posted by Tweaker Geek

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.

Tweaker Geek · 06-16-2008, 06:00 PM

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?

jlatislaw · 06-16-2008, 08:32 PM

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.

Tweaker Geek · 06-16-2008, 08:42 PM

Thanks jlatislaw. I appreciate your response.

drjlocarb · 03-06-2011, 02:59 PM

This might be good for Easter.

03-11-2008, 11:53 AM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

03-11-2008, 01:09 PM	#4
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	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 01:12 PM..

06-16-2008, 06:00 PM	#16
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	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? __________________ HAPPY TO BE A LOW-CARBER! Last edited by Tweaker Geek; 06-16-2008 at 06:02 PM..

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

03-11-2008, 12:16 PM	#2
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	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?

03-11-2008, 01:17 PM	#5
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Looks good Kevin, I still need to get one of those removable bottom tart pans.

03-11-2008, 01:59 PM	#6
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	So pretty! Thanks fo sharing, Kevin!

03-11-2008, 04:55 PM	#7
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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

03-11-2008, 05:07 PM	#9
judytab Senior LCF Member Join Date: May 2003 Location: Garland, TX Posts: 373 Gallery: judytab WOE: general LC	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

03-12-2008, 01:53 PM	#11
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,601 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	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...

03-21-2008, 12:13 PM	#12
WildflowerMama Major LCF Poster! Join Date: Oct 2006 Location: Desperate for Fall Posts: 1,402 Gallery: WildflowerMama Stats: 185.5/143.2/revised to 140 Start Date: Nov 2006	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......

03-24-2008, 02:41 PM	#13
oliveoyl Senior LCF Member Join Date: Dec 2004 Location: NC Posts: 593 Gallery: oliveoyl Stats: 208/166/165 WOE: Atkins Start Date: August 2002	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.

04-18-2008, 06:00 PM	#14
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	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.

06-16-2008, 08:42 PM	#18
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Thanks jlatislaw. I appreciate your response.

03-06-2011, 02:59 PM	#19
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,163 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	This might be good for Easter.