Lemon Cream Fruit Tart

This Lemon Tart pairs well with Blueberry Preserves, Sour Cherry Jam, Strawberry Jam, Strawberry Rhubarb Conserve, Blackberry Jam, and Apricot Orange Marmalade.

9 “ pre-baked pastry crust (or 9” graham cracker crust) 8 oz. softened cream cheese
3/4 C. confectioners sugar

grated rind of one large lemon
2 Tbs. fresh lemon juice
1 C. heavy whipping cream
1 jar of any Tait Farm Jam or Fruit Conserve and fresh berries for garnish
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This is a “no bake” tart so make sure you pre-bake the pastry shell. (The filling will just fit into a 9” tart pan or 9” graham cracker pie crust.) With a stand or hand mixer, beat together the cream cheese, sugar, lemon rind and juice until light and creamy. Add the heavy cream and beat on high speed until the mixture is well blended and fluffy. Spread the filling evenly in the tart shell. Carefully spoon dollops of jam over the top of the filling. Spread the jam, leaving a border of filling around the edge. Garnish with fresh berries. Serves 6 – 8