Lemon and Cheese Tart

Kosher
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Dish type
Dessert
Serves
10
Ready in
35 minutes*

Ingredients

  • 1/2 pkg. refrigerated piecrust (1 crust)
  • 1 container ricotta
  • 1 pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1 tbsp. grated lemon zest
  • 1/2 cup sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • Pinch salt
  • Fresh raspberries (optional)

Directions

Prep Time
15 minutes*
Cook Time
20 minutes
Ready in
35 minutes*
  1. Preheat oven to 450°F. Fit piecrust into a 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust with a fork. Line crust with lightly greased foil; fill with pie weights or dried beans. Bake 8 minutes. Remove weights and bake 10 minutes more. (Do not brown.) Remove from oven and let cool completely.
  2. In a heavy-duty mixer combine ricotta, cream cheese, sugar, lemon zest, condensed milk, lemon juice and salt until smooth. Spoon cheese mixture into piecrust. Cover and chill at least 4 hours. Top with raspberries (if desired), and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 276, Calories Fat 131, Total Fat 14g, Saturated Fat 6g, Cholesterol 32mg, Sodium 229mg, Carbohydrate 27g, Protein 9g
Serving Size1
Calories276
Calories Fat131
Calories (fat) extra47
Total Fat14g
Total Fat (extra)22
Saturated Fat6g
Saturated Fat (extra)32
Cholesterol32mg
Cholesterol (extra)11
Sodium229mg
Sodium (extra)10
Potassium117mg
Carbohydrate27g
Carbohydrate (extra)9
Fiber0g
Fiber (extra)2
Sugars16g
Protein9g
Omega30g
Vitamin A196IU
Vitamin A (extra)4
Vitamin C4mg
Vitamin C (extra)8
Iron0mg
Iron (extra)5