Cheese and Lemon Tart |
|
Ingredients
| 1/2 | 15-oz.
pkg. refrigerated piecrust
| | 1 | 15-oz.
container ricotta cheese
| | 1 | 8-oz.
pkg. cream cheese, softened
| | 1/4 | cup
sugar
| | 1 | tbsp.
grated lemon peel
| | 1/2 | cup
sweetened condensed milk
| | 1/3 | cup
fresh lemon juice
| | Dash salt
| | Fresh raspberries (optional)
|
|
|
Directions- Preheat oven to 450°F. Fit pie crust into 9-inch tart pan with removable bottom; trim edges. Prick bottom with fork. Line pastry with lightly greased aluminum foil. Fill with pie weights or dried beans. Bake 8 minutes. Remove weights and bake 10 minutes more (do not brown). Remove from oven and cool completely.
- Combine ricotta cheese, cream cheese, sugar, lemon peel, sweetened condensed milk, lemon juice and salt in heavy-duty mixer until smooth. Spoon mixture into prepared tart pan. Cover and chill at least 4 hours. Garnish with raspberries, if desired.
|
Important Wal-Mart Disclaimer:
All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
© 2008 Wal-Mart Stores, Inc