For the Crust You'll Need: 1 ready made crust at room temperature (I like the kind that I can roll out), 1 Tbsp flour (if rolling dough out), lemon zest 1/2 lemon How to make it: Roll out dough (using flour, to avoid sticking). Place dough into 9" pie or tart dish. Pierce crust 4 times with fork. Evenly sprinkle lemon zest over crust. Bake on 350 degrees F for 10-12 minutes. Remove and let cool 15-20 min.
For the Filling You'll Need: 4 eggs, 3/4 cup fresh lemon juice, zest of 1 lemon, 1/4 cup brown sugar, 3/4 cup white sugar, 1/8 cup ricotta cheese, 1/8 cup plain Greek yogurt (just plain yogurt if you don't have the Greek kind), 1/4 cup cream cheese (softened), 1/4 cup butter (softened), pinch of nutmeg, pinch of salt How to make it: Combine all filling ingredients in mixing bowl. Mix until smooth consistency. Pour into cooled crust. Bake 25-30 min in 350 degree oven. Remove from oven. Let cool 15-20 min. Place in refrigerator for 1-2 hours.
For garnish: thin lemon slices (about 6), 1/4 cup raw sugar, 1/4 cup powdered sugar, 3 lemon wedges
How to garnish: In a single layer, place lemon slices on baking sheet. Sprinkle raw sugar evenly over lemons. Bake on 350 for 20 min. Let cool. Sprinkle powdered sugar evenly over top of lemon tart. Evenly place baked lemon slices around edge of tart. Add 3 small lemon wedges in center if desired. Enjoy!
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