Shelly's Recipe

LEMON RICOTTA TART

Category: Tarts

6 dozen vanilla wafers
6 tbsp butter
2 cups whole-milk ricotta cheese
4 oz cream cheese
2 large eggs
1/3 cup sugar
2 tbsp finely grated lemon zest
3 tbsp fresh lemon juice

Preheat oven to 375. In food processor, pulse vanilla wafers until finely ground. Transfer to medium bowl and add melted butter, using hands to combine.

Press crumb mixture into bottom and up sides of 9-inch tart pan with removable bottom. Place pan on a baking sheet; bake crust until lightly browned - about 10 to 12 minutes. Remove from oven.

In food processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth. Pour into crust. Bake until filling is set and lightly browned, about 30 to 35 minutes. Remove from oven and cool completely before serving.