Creamy Lemon Velvet Tart
Preheat the oven to 350°F (180°C).
In a large bowl with an electric mixer, beat together the cream cheese and Hellmann's® Real Mayonnaise until smooth.
Add in sugar and beat until creamy. Add eggs, one at a time, beating well after each. Beat in the vanilla, lemon juice and lemon zest until thoroughly blended. Pour mixture into the crust.
Bake for 35 to 40 minutes, or until a knife inserted in the center of the filling comes out clean. Let cool, then refrigerate for several hours or overnight.
To serve, whip the cream with final 15 mL sugar until thick. Spread or pipe over the top of the tart. Makes one tart (23 cm).
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Last updated: March 1st, 2021
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