Lemon Tart With Nut Crust - cooking recipe

Ingredients

1 cup finely ground walnuts
2 tablespoons sugar
2 tablespoons matzo meal or 2 tablespoons cracker meal
3 tablespoons butter or 3 tablespoons margarine, melted
3 whole eggs
1 egg yolk
1 cup sugar
1/3 cup lemon juice
4 ounces cream cheese, cut into 6 pieces (half the 8 oz. pkg.)
1 pint fresh raspberries (optional) or 1 pint other berries, for decoration (optional)

Preparation

Preheat oven to 350\u00b0F.
Combine first 4 ingredients and make sure that they are well blended together.
Press firmly onto the bottom and the sides of a 9\" tart pan.
Bake for 15 minutes or until golden brown. Remove from the oven and cool down completely.
In a saucepan beat eggs and the egg yolk with a wire whisk until well blended.
Gradually add 1 cup sugar, continue beating until well blended.
Stir in the lemon juice.
Cook on low heat (stirring consistently) for about 8 minute or until mixture is thick enough to coat back of a spoon.
Remove from heat.
Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended.
Pour into the crust shell.
Refrigerate at least 4 hours. I usually prepare it a day ahead.
Serve as is or decorate with berries.