Whip the cream to stiff peaks, then fold it into the cream cheese mixture. Spoon the mixture into the prepared crust; use a spatula to make a decorative surface. Return the tart to the freezer ...

If you like lemon bars, you’ll love this recipe. Just like the best lemon bars, this dump cake is the right balance of sweet and tart, but the tangy cream cheese filling brings this dessert to a ...

Beat together cream cheese, lemon juice, cream, and salt until smooth. Gradually beat in the confectioners' sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition.

Make the graham cracker crust and topping. Mix the graham cracker crumbs with sugar, salt, and melted butter. Reserve a portion for the topping and press the remainder into the bottom of an 8×8 ...

• Press pie crust into 9-inch tart pan with removable bottom, or leave in original aluminum pie tin. With a fork, pierce bottom and sides. Bake until lightly browned, about 10 minutes ...

Instructions: Make the crust: Preheat the oven to 350°F (175°C). In a bowl, mix oat flour, almond flour, flaxseed, and salt. Stir in olive oil and water until a dough forms. Press into a ...

Crust 2 cups flour, plus more for the work surface ⅓ cup sugar ¼ teaspoon fine sea salt Finely grated zest of 1 lemon 12 tablespoons (1½ sticks) chilled, unsalted butter, cut into small pieces ...

Yield: 8 servings Crust: 1 cup unbleached all-purpose flour; 1/4 cup sugar; 1 teaspoon finely grated lemon zest; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes ...

Mini Strawberry-Lemon Cheesecake Tarts The folks at Weight Watchers have a dessert idea with just 36 calories each. Light cream cheese and fat free yogurt are featured.

Heat the cream, milk and lemon verbena in a saucepan until the temperature reaches 170 degrees, and the mixture is just starting to simmer. Remove from heat, cover and steep for 30 minutes.