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Lemon-Cheese Tart



– 1 partially baked 11-inch tart shell – 1 lb 2 oz (2-1/4 Cups) Real California cream cheese, softened – 1/2 tablespoon lemon zest – 3 tablespoons lemon juice – 1/2 tablespoon vanilla extract – 3 eggs – 3/4 cup sugar – 1/8 teaspoon salt – 1 whole fresh fruit (as needed)*
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1. Cream cheese and sugar.

2. Beat in eggs, one at a time, lemon zest, lemon juice and vanilla until mixture is just smooth.

3. Pour mixture into partially baked tart shell.

4. Bake at 350°F until filling is firm but not brown, about 30 minutes.

5. Cool thoroughly on a rack.

6. Decoratively arrange fruit on top of tart; brush with glaze.

7. Cut into wedges.

*Such as strawberries, blueberries, kiwis, peaches, nectarines or a mixture.


Heat 3 tablespoons apricot jam and 1 teaspoon lemon juice over low heat until jam melts. Force through a sieve; cool.

Yield: 12 Servings