Lemon Tart

With butter grease 8 inch tart pan with a removable bottom or lightly spray with Pam. Set aside.

FOR CRUST: Combine flour and sugar in food processor. Add the cut up butter and pulse until the pastry starts to come together and form clumps.

Place the pastry in the prepared tart pan and, evenly press the pastry onto the bottom and up the sides of the pan.

To prevent the pastry crust from puffing up while it bakes, pierce crust all over with the tines of a fork.

To prevent the crust from shrinking when it bakes, put in freezer for 15 minutes.

Preheat oven to 425 degrees and place rack in center of oven.

When the pastry has chilled, place the tart pan on a larger baking pan and bake until crust is golden brown, about 13 - 15 minutes. Remove from oven and place tart pan on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350 degrees.

FOR FILLING: In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and beat until incorporated.

Add eggs, one at a time, and process until thoroughly combined.

Add remaining ingredients and beat until well blended and smooth.

Pour filling into pre-baked tart shell and bake for approximately 30 minutes or until filling is set.

Transfer tart to wire rack to cool and then cover and refrigerate until well chilled, about 1 hour.

TOPPING: Put mixing bowl and whisk in the freezer for 15 minutes.

Beat whipping cream and powdered sugar until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.

Refrigerate until serving time.