Beth Dreiling Hontzas; Lisa Powell Bailey
Prep Time
25 Mins
Freeze Time
20 Mins
Bake Time
15 Mins
Cool Time
20 Mins
Chill Time
4 Hours
Yield
Makes 8 servings

Drizzle Raspberry Sauce over your slice, if you wish.

How to Make It

Step 1

Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.

Step 2

Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.

Step 3

Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Step 4

Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.

Step 5

Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.

Step 6

Arrange lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon candies.

Step 7

Note: For testing purposes only, we used Lemon Drops candies.

Step 8

Lime Velvet Tart: Substitute Lime Curd for Lemon Curd, and prepare recipe as directed.

Step 9

Lemon Mousse Tart: Prepare recipe as directed through Step Beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.

Step 10

Lime Mousse Tart: Substitute Lime Curd for Lemon Curd, and proceed with Lemon Mousse Tart recipe as directed.

Ratings & Reviews

Malindaskitchen's Review

Malindaskitchen
March 29, 2013
As I prepare for Easter dinner I realize I had not reviewed this recipe since I made it last. When I want a lemon dessert this is the one I think of. It doesn't have that fake sweetened condensed milk taste that so many other lemon desserts have. I use meyer lemons for the curd but purchased lemon curd would work fine. It doesn't need any decorating other than a bit of whipped cream. It is perfect.

Manxski23's Review

AKHcook
April 09, 2012
This was a simple recipe and the result was great! I would probably skip all the decoration on the top in the future, it added a lot of fuss to an already tasty dessert. I also substituted the lemon curd with just lemon pie filling and my family loved it.

missbird's Review

NicoleA
April 12, 2009
while the flavor is good, the consistency is a little sticky. I prefer a tart that wont stick to your knife when cutting or your fork when eating

AKHcook's Review

missbird
April 11, 2009
This recipe seemed simple but ended up fairly complicated when my first batch of curd didn't come out right. We were doubling the recipe for an Easter brunch and I think my co-cook did the math wrong....we ended up with not enough white chocolate for one thing! So, our end result was tasty but very, very tart, and not as firm as in the photo. I think if you actually follow the recipe, it would be great. Also, it's a quick recipe but only if your lemon curd is ready to go, and if you allow time for chilling, so factor both into your preparations schedule. We didn't attempt the spun-sugar garnishes.

NicoleA's Review

Manxski23
November 25, 2008
Our family LOVED this dessert. My children enjoyed helping and especially enjoyed eating. We will definitely make this dessert again sometime.