Lemon Spring Tart
Nonstick cooking spray
1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 tablespoons granulated sugar
1 can (14 oz.) Sweetened Condensed Milk
1 pkg. (8 oz.) cream cheese, at room temperature
1/3 cup fresh squeezed lemon juice
1 tablespoon grated lemon peel
1 to 1 1/2 cups sliced fresh fruit and/or berries
Preheat oven to 350° F.
Spray 9- or 10-inch tart pan with removable bottom with nonstick cooking spray.
Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of prepared pan.
Bake for 5 minutes.
Beat sweetened condensed milk and cream cheese in large mixer bowl until smooth.
Stir in lemon juice and lemon peel.
Pour over crust; gently smooth top.BAKE for 28 to 30 minutes or until filling is set.
Cool to room temperature; refrigerate for at least 2 hours.
Arrange fruit as desired over tart.
Remove rim of pan; slice into wedges.
Happy Baking Ladies!!
Pairs Well With
Source: Very Best Baking