Almost No Bake Meyer Lemon Cheesecake Tart

Thick graham cracker crust baked until set, filled with a gorgeous, creamy meyer lemon no bake cheesecake, topped with a layer of homemade lemon curd and some softly whipped, lightly sweetened cream...

Sometimes the most simple ingredients yield the most amazing desserts. This tart is crunchy, creamy and tart.... the meyer lemon flavor is bright and the tart is gorgeous! It’s a soft set creamy dessert that is also amazing frozen! Recipes for the crust, filling, curd and cream are below. If making your own lemon curd start with that first so that it can cool down. You can of course use store bought lemon curd as well.

Ingredients for Lemon Curd:

1/2 cup of lemon juice, Meyer or regular

1/2 teaspoon salt

1 1/2 cups white sugar

1 tablespoon of fine cornmeal

1 1/2 tablespoons of cornstarch

4 large eggs

1/2 cup unsalted butter, melted and cooled

Directions For Lemon Curd:

1. Melt butter, set aside

2. In a bowl whisk together the lemon juice with all the ingredients. Whisk until well combined. It may look like it won’t come together but it will. If it stays a little lumpy it’s ok, it will come together as it cooks.

3. In a medium saucepan pour the lemon curd mixture and set the heat to medium. You will have to whisk the entire time so that the mixture doesn’t stick to the bottom of the pan. It will take 5-10 minutes to thicken visibly.

4. Once it’s the consistency of a thin pudding or pastry cream, take off the heat and pour the mixture through a sieve to remove any lumps or bits. Set aside and cool. Now start on the crust.

Ingredients for the crust:

2 cups graham cracker crumbs

1/2 cup melted butter

Directions for the crust:

1. Preheat oven to 350 degrees

2. Lightly spray a 9-10 inch tart pan with removable bottom. I used a deep dish tart pan for mine. If you do the same you will want to double your crust ingredients and you may have some leftover — freeze them for another day. 3. In a medium bowl mix together the graham cracker crumbs and the melted butter. Notice I didn’t add sugar. The tart is plenty sweet without adding sugar to the crust. 4. Once the crumbs and butter are well mixed and the crumbs are moist, press them into the bottom and sides of the tart pan as evenly and as thick as you‘d like. I like a thick crust to stand up against all that creamy filling.

5. One the tart pan is filled with the crust, place it on a baking sheet and bake for 10 minutes. Set aside to cool while you make the filling.

Ingredients for the filling:

10 ounces of cream cheese softened

1 can of condensed milk

1/2 cup of sour cream

1/2 plus 2 tablespoons of meyer lemon juice

zest of the lemons used for juice

Directions for filling:

1. Juice lemons to make the amount of juice needed for the recipe. The juice in lemons varies so you may use 4 or 8, depends on how juicy they are.

2. In a medium bowl cream together the cream cheese with the sour cream, then add the condensed milk and mix and then the lemon juice and zest.

3. Mix until very well blended (I stuck mine in my blender to get rid of little lumps of cream cheese).

4. Pour the filling into the cooled crust and set in the refrigerator for a few hours. The filling will be soft set because it’s not baked and doesn’t contain eggs. You want a creamy almost pudding-like filling. 5. Once the filling has set up some, gently put a thin layer of lemon curd over the cheesecake filling. Use an offset spatula to smooth out the curd. I made my layer about 1/4 inch thick for more of a tart burst over the creamy filling. 6. Put the tart back in the refrigerator for an hour.

Ingredients for the whipped cream:

2 cups of heavy cream

1/4 cup powdered sugar

Directions for the whipped cream:

1. In a large bowl place the heavy cream and whip using a hand mixer or a whisk until slightly thickened.

2. Add the sugar and continue whipping to soft peaks... you want soft and billowy cream

3. Take tart out of the refrigerator and top with the cream.

4. Add some zest on top for color if you would like.

The tart is soft and creamy. If it is too soft for your liking, place in the freezer until firm. The filling turns into an amazing ice cream.

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