Half-Baked Meyer Lemon Sweetheart Tart

Happy Valentine's Day! Well, technically there are still 2 days left, but I DO have a sweet treat for you, a Half-Baked Meyer Lemon Sweetheart Tart! Why half baked? Because only the crust gets baked! The rest is easy peasy Meyer lemon squeezy - you pop it in the fridge after mixing and let it do its thing. Lightly tangy and sweet Meyer lemon blended with smooth cream cheese, sweetened condensed milk, and Cool Whip come together for a lovely dessert for your sweetheart. Strawberries that look like tiny hearts on top, what could be better?

As far as the crust goes, I thought a shortbread would be a nice base for the lemony treat. I have never made shortbread cookies as I very much prefer stuff with chocolate, so I searched for a chewy shortbread recipe and came across this one from In the Kitchen with Don. While you are at it, please visit his page to check out other recipes as well!

This recipe yields two tarts. You can always halve the recipe, but, why would you want to? ;) 

Shortbread Crust (by In the Kitchen with Don):
1 cup softened butter
1 cup white sugar
1 egg
1/2 tsp. vanilla
pinch of salt
2 cups of flour

Filling:
1 tub Cool Whip (I used the Extra Creamy)
1 brick of cream cheese, softened
1 14oz can sweetened condensed milk
1/2 cup Meyer lemon juice (the juice of 2 lemons)
1 TBSP grated Meyer lemon rind
1 pint of sliced strawberries for garnish

Step one, the CRUST:
1.) Preheat the oven to 350. Cream the butter with the sugar until light and fluffy.   
2.) Beat in the egg and vanilla, then mix in the flour and salt. It will make a slightly sticky and stiff dough. 
3.) Separate into two parts, and press the dough into the bottom and up the sides of 2 10" tart pans with your hand  - you may have to sprinkle flour on your hands to keep the dough from sticking. (Set one batch aside if you only have one pan). Bake for 20 minutes and cool in tart pan completely.  

Step two, the FILLING:
1.) Cream the Cool Whip and cream cheese with the whisk attachment on a stand mixer or a hand mixer until creamy. Add sweetened condensed milk slowly and beat until blended. 
2.) Slowly pour the Meyer lemon juice in (so as not to make a mess) and sprinkle the grated rind in and mix. 
3.) Spoon the filling into the 2 cooled shortbread crusts, smooth with an offset spatula (if available) and refrigerate for about 2-4 hours. Slice your strawberries and add for garnish prior to serving. Enjoy! 

Thank you so much for looking! Now go bake something (halfway) and spread some YUM! 

XOXO,
Diana