Monday, April 19, 2010

Very Lemon Wedges

Very Lemon Wedges
This dessert was originally made for a dinner party, but our guests canceled last minute so we got to reap the benefits of the extras!

I don't remember where I found this recipe, but it's pretty easy to make, is mostly ingredients that you would already have in your kitchen, and is perfect for spring.

I served it with some powdered sugar dusted on top. Next time, I would save some of the lemon zest to sprinkle on top as well.


1/4 cup (1/2 stick) butter, softened
1/2 cup superfine sugar
2/3 cup all-purpose or whole wheat flour (I used all-purpose flour)

8 ounces cream cheese
3/4 cup superfine sugar
1 egg
zest and juice of one lemon
1/2 teaspoon vanilla extract

1.) To make the base, mix butter, sugar, and flour to a dough, using a blender or food processor. (This will not form a big ball of dough- instead, get it to where it will press together between your fingers and stick, and then you can easily press it down into your pan with a spatula.) Press into a round tart pan, ovenproof dish, or pie pan.

2.) Bake in preheated oven, 350 degrees, for 15-20 minutes, or until just golden. (Don't over bake! I kept mine in a bit too long, and it still tastes wonderful, but it's hard to cut.)

3.) For the topping, blend cream cheese, sugar, egg, lemon juice, lemon zest, and vanilla extract together until smooth in a blender or food processor. Spoon the filling over the cooked base and bake at 350 degrees for 15 minutes, or until just set.

4.) Let cool, then cut.

1 comment:

  1. This looks great!!! Make it for me sometime!!