For crust:

• 4 cup all purpose flour
• 1/3 cup sugar
• 1/8 tea spoon salt
• ½ cup cold unsalted butter in pieces

For the lemon filling:

• 140 gr cream cheese on room temperature
• ½ cup sugar
• ½ cup fresh lemon juice (approximately 2 large lemons)
• 2 eggs
• 1 spoon lemon zest

Preparation

For the crust: Grease with butter, or spray with a nonstick vegetable cooking spray, an 8 – 9 inch (20 – 23 cm) tart pan with a removable bottom.

In your food processor, place the flour, sugar, and salt and process to combine.   Add the butter and pulse until the pastry starts to come together and form clumps.  Place the pastry in the prepared tart pan and, using your fingertips; evenly press the pastry onto the bottom and up the sides of the pan.  (Can use the back of a spoon to smooth the surface of the pastry.)  Pierce the bottom of the crust with the tines of a fork.  (This will prevent the pastry crust from puffing up while it bakes.)  Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 220 degrees C and place rack in center of oven.

When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 – 15 minutes.  Remove from oven and place on a wire rack to cool while you make the filling.

Filling: In a food processor or electric mixer, place the cream cheese and process until smooth.  Add sugar and process until incorporated.  Add eggs, one at a time, and process until thoroughly combined.  Add remaining ingredients and process until well blended and smooth.  Pour filling into pre baked tart shell and bake for approximately 25 – 30 minutes on 170oC or until filling is set.  Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.