Blueberry Lemon Cream Tarts

I think this recipe tastes like something out of a box for a lemon cheesecake. I don't think I will make it again. I added lemon extract and zest to give it something extra, but it still seemed blah.

• hdstava

• Salt Lake City, UT

• 3/10/2012

Great recipe but per the suggestions of other reviewers I include the all the zest from one lemon and add about 2 tsp. lemon juice to the cheese mixture - adding both flavor and making the cheese easier to spread.

• bfreidy

• San Francisco Bay Area

• 8/6/2011

Made this for an old friend... The cream is lovely as is (following the recipe), but I found that a bit more zest & lemon juice made it even better. The fresh blueberries make the lemon flavor pop, and the graham crackers just tie it all together. I would definitely recommend this: 100%. It's delicious and incredibly easy to make. If in search of something simple and summery, look no further...

• Anonymous

• Never-Never Land

• 5/9/2010

This is easy,quite yummy,and a pretty presentation! However, I found that the filling recipe only made 2 desserts. I had to double it for 4.

• vfatula

• Seattle, WA

• 9/10/2009

Wonderful, fresh dessert. I'm typically a chocolate person but this is super easy and got great reviews. Not too lemony.

• SoccrBarbi

• San Francisco to Sydney

• 4/6/2009

I doubled the filling and added more sugar, vanilla and fresh lemon juice as I like the filling more flavorable. And I start the outer circle in strawberries then blueberries into the middle. Everyone loves it!

• jtslaughter

• Del Mar, CA

• 9/23/2007

使用任何季节性f可爱的光和甜点ruit. I made it for the 4th of July and subbed a prebaked vanilla wafer and almond crust for the graham crust. Also added lemon pudding to the sour cream and doubled the cream cheese to firm up the finished product. Used 1.5 pints of blueberries in a 9.5" springform pan . Heeding the reviews of others I added lemon juice but no zest- replaced that with lemon oil. When less kiddies are on hand I think I'll add some lemonciello to the filling. This recipe requires lil thought and time but the final product and praise will make people think you slaved hours over a hot stove.

• aluver

• NYC

• 7/4/2007

Yes,, I make this recipe for special freinds.. To help the brown sugar from becoming hard,, I put a slice of white bread init,, keeps it soft all the time. bread needs to be changed each two or three weeks to keep everything fresh. I have used lemon extract, n and almonds in this also to make it flavored!!! yummmy!!!!!!

• annie576

• 9/6/2006

I cannot even explain how good this tart tasted! To the filling I added a couple drops of lemon juice & heavy whipping cream so that it would make it creamier. It was fantastic! I am so making this again!

• TeenChef

• Tampa, FL

• 8/2/2006

This was a good and easy recipe. It was certainly a great choice for a no bake dessert on a hot, humid summer day (provided the ready made tart cups are used). Rather than lemon zest, I used about 1/2 tsp of lemon extract. The lemon flavor was definitely there but not overpowering. I used reduced fat (neutchatel/one-third less fat Philadelphia cream cheese) and regular sour cream. I think that kept the filling softer. The consistency was good. Maybe because I am not a big cheese cake fan I thought there were good, not great. My husband also thought these were good, but thought it was not really a "company" dessert, inspite of the attractive appearance.

• Anonymous

• central Massachusetts

• 7/19/2006

As suggested, I added lemon juice and 1TBS heavy cream to soften the filling. I also glazed the fruit, sliced strawberries & blueberries with a little melted preserves for a shine. Spray the tartlet pans before adding crust, then after chilling cover with clear plastic wrap, turn upside down and tap with knife. Mine came out of the pans and looked beautiful. Tasted great!

• kayern

• LI, NY

• 6/7/2006

I took another cooks suggestion and made one large tart. It looked great and everyone loved it, however I do agree that it needed to be more lemon-y. next time maybe I will try it with lemon mousse or curd. It was amazingly easy as well.

• Anonymous

• ny, ny

• 6/5/2006

Love this. It's easy, and impressive. I personally like it better with raspberries, but its great with blueberries.

• liz581

• 3/6/2006

I really like the idea of this recipe but the cream filling was hard and stiff and there was an absence of lemon flavor. I will make it again but will either substitute moscapone for the cream cheese or, as another reviewer mentioned, add some whipped cream. And, for heaven sake, some lemon juice.

• Anonymous

• New York City

• 2/1/2006

I have made this recipe several times and the crust continues to fall apart. Very good filling but can't manage the crust

• crowderjw

• Cincinnati, Ohio

• 6/15/2005