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“Great recipe for delicious flourless desert.”

Ingredients Nutrition


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

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