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Lemon Spring Tart

ms.musketeer
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Source: Very Best Baking

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• 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!!