Creamy Lemon Tart

Creamy Lemon Tart
25 Mins
Prep time
25 Mins
Cooking time
Serves 8-10

What you need

  • 1½ cups gluten free plain flour
  • ¼ cup caster sugar
  • 1 teaspoon gluten free baking powder
  • 90g butter, chopped
  • 1 egg
  • 1-2 tablespoons cold water
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • ¾ cup caster sugar, extra
  • 4 eggs, extra, lightly beaten
  • ½ cup cream
  • Finely grated rind and juice of 2 lemons
  • Cream, extra, for serving

How to make it

  1. PLACE the flour, sugar, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine, adding water if necessary.
  2. TURN onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Roll out pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with a removable base.
  3. USE a fork to prick the base well and bake in a hot oven 200°C for 8-10 minutes or until lightly golden. 
  4. BEAT the PHILLY and extra sugar until smooth. Beat in the extra eggs then fold through the cream, rind and juice. Pour the mixture into the pastry shell. Bake in a moderate oven 180°C for 20 minutes or until the filling has set. Cool in the pan before removing. Serve sliced with a dollop of cream.