Gluten-Free Meyer Lemon Tart

Ingredients

King Arthur gluten-free cookie mix

4 eggs

1 stick butter soften 

2 tbsp water

16 oz. cream cheese, room temperature

1 cup sugar

1/2 cup sour cream

2 meyer lemons, zest + 1 tbsp juice

1 tsp vanilla bean extract

4 Tbsp. Bonne Maman Lemon Curd + 1/2 cup

cooking spray

whipped cream for garnish 

Cooking Tools

2 medium mixing bowls

1 large round bottom release tart pan

Electric hand mixer

Directions

Bottom Crust: Preheat oven to 350 Degrees F. In a mixing bowl, whisk King Arthur cookie mix, softened stick of butter, water, 1 egg until combined. Spray tart pan and press cookie dough evenly at bottom of pan.  Bake in oven for 20 minutes and remove from oven to slightly cool.

Cheesecake Filling: in a mixing bowl, add; softened cream cheese, 3 eggs, sour cream, sugar, lemon zest, vanilla extract, lemon juice and 4 Tbsp of the Lemon Curd and use electric mixer to whip until all incorporated and smooth.

Reduce oven heat to 325 Degrees F.  Respray inside sides of tart pan with cooking spray and pour cheesecake batter over the par-baked cookie crust and place back in oven for 1 hour, if needed an extra 10 minutes for additional baking. Remove from oven and let it get to room temperature before refrigerating for serval hours. Before serving, spread 1/2 cup of Lemon curd on top of Tart before serving with some whipped cream.

Serves 8