Creamy Lemon Tart with Nut Crust – a delicious recipe with Walnuts, matzo meal, sugar, butter, eggs, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Combine nuts, matzo meal, 2 Tbsp.
3
sugar and butter until well blended; press onto bottom and up side of 9-inch tart pan.
4
Bake 15 min.
5
or until lightly browned.
6
Cool completely.
7
Meanwhile, beat whole eggs and egg yolk in medium saucepan with whisk until well blended.
8
Gradually beat in 1 cup sugar until well blended.
9
Stir in lemon juice; cook on low heat 8 min.
10
or until mixture is thick enough to coat back of spoon, stirring constantly.
11
Remove from heat.
12
Add cream cheese, 2 pieces at a time, beating after each addition until cream cheese is completely melted and mixture is well blended.
13
Pour into crust.
14
Refrigerate 4 hours or until firm.
15
Top with raspberries just before serving.
735
kcal
Calories
47
g
Fat
66
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup finely ground PLANTERS Walnuts, 2 Tbsp. matzo meal, 2 Tbsp. sugar, 3 Tbsp. butter or margarine, melted, and more.
Yes, Creamy Lemon Tart with Nut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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