We are back it after a crazy month. Sorry we have been MIA. Between starting a new job and the entire family having the flu, and then that flu cycling into a cold. I think its safe to say we have caught every cold that was going around, all at once. We missed posting and now that things have calmed down (hopefully) we are ready to get back to sharing our recipes with you! We are bringing you a fresh Spring dessert. When we think of Spring desserts lemon is the first thing to come to mind. With Easter just around the corner what better recipe to share than a dessert recipe for your Easter brunch or Easter supper!
We enjoy spending Easter time with family as we gather together to remember the resurrection of our Savior. During our Easter gathering we have our traditional Easter brunch, where we will be making our Lemon Cream Tart with Homemade Whipped Cream & Blueberries. Lemon desserts are a family favorite, as well as homemade whipped cream. So its only natural that we covered both in this Lemon Cream Tart.
We hope you enjoy our Lemon Cream Tart as much as we enjoyed it.
1/2 cup butter softened (1 stick) Tart Crust Preheat oven at 375º F Grease a 14" X 5.7" tart pan (make sure to use a tart pan with a removable base.) Set aside. In a mixing bowl combine butter, sugar, one egg, and vanilla. Mix thoroughly on medium speed. Add flour to wet mixture. Mix till dough is formed. Place dough into greased tart pan and mold the dough by pressing it down and up the sides of the tart pan. Place tart pan on a cookie sheet and put into the oven to bake for 6 minutes. Once it has finished cooking remove and let cool Lemon Filling In a mixing bowl mix together sugar and cream cheese. Then add the milk and two eggs, mix till frothy. Add lemon zest and juice and mix low till combined. Pour lemon filling over the tart crust and place back in the oven and bake for 25 minutes. When done the filling should not jiggle but still be soft. Let cool, then place in the fridge for 3 to 5 hours or overnight. Whipped Cream Topping Mix together heavy whipping cream, corn starch, powdered sugar. Mix still it forms a stiff whipped cream. Remove tart from tart pan and spoon the whipped cream topping over the tart and smooth out. When you are ready to serve top with blueberries. 
Ingredients
1/4 cup sugar
3 eggs
1/2 tsp vanilla
2 cups flour
1 cup powdered sugar + 2 tbsp powdered sugar
1/2 cup whole milk
8 oz cream cheese
zest from whole lemon
juice from one lemon squeezed
1 pint heavy cream
2 tsp corn starch
1 cup fresh blueberriesInstructions