Easy Lemon Tart

Apparently I’ve been on a lemon kick lately. This is the third lemon recipe that I’ve posted in the last three weeks, including this Skinny Cream Cheese Lemon Cake and these Strawberry Lemonade Bars. Anyway, this is weird because I’m not usually much of a lemon fan. I’m always that person that when I find out the frosting or cookie is a lemon one, I turn up my nose like a brat and walk away. In fact, I’ve always said that candy companies should just eliminate lemon from their flavor repetoire because they’re just a waste of space and people throw them away anyway. At least I do. Something must have changed recently though, because all three of these lemon recipes that I’ve posted are to die for! Seriously. I’d take them over most other desserts in a heart beat. I think this one is my favorite out of the three.

A friend of mine, Kristen, brought over dinner for Zachary and I last week and with it were four little pieces of this lemon tart. I took a bite of one and thought, “Man, that is really good.” I took a few more and decided to put the container away because after all, Zachary needed some when he got home. That didn’t last long. Let’s just say that it was all gone by the end of the day. 😉 I asked Kristen for the recipe almost immediately because seriously, this was one of the best desserts I’ve ever had! Thankfully, she was so kind as to give me the recipe, so I could share it with you. I’ll be sure to tell her you said thanks. 😉

Easy Lemon Tart

Makes 15-18 servings
Ingredients::

• 2 cups flour
• 1 cup butter, chilled
• 1/2 cup walnuts
• 1 {8 oz) pkg 1/3 less fat cream cheese
• 1/2 cup sugar
• 2 {3.4 oz} pkgs instant lemon pudding
• 3 & 1/2 cups milk {I use 1%}
• 1 {8 oz.} container light cool whip

Directions:

1. Preheat oven to 375ºF and grease a 9×13 inch baking dish
2. In a food processor, combine flour and butter and pulse until crumbly and then press into your dish. {Or you can use a pastry cutter.}
3. Sprinkle walnuts evenly over the dough and then press them into it.
4. Bake for about 25 minutes or until lightly browned and then let cool completely.
5. Meanwhile, in a medium bowl, beat the cream cheese and sugar until sugar is dissolve and mixture is smooth.
6. In a separate bowl, whisk together the pudding and milk for 3-5 minutes.
7. Add the pudding mixture to the cream cheese mixture and mix until fully combined; let chill for 5 minutes.
8. Spread the pudding mixture evenly over the crust and then spread the cool whip evenly over the pudding mixture and enjoy!