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Print this Recipe    Lemon Cream Tart

Easy Lemon Cream Tart

2 9-inch pie crusts
8 oz. softened cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1 can lemon pie filling

Heat oven to 400 F. Place one crust into pie plate. Blend cream
cheese, sugar and vanilla in bowl. spread over crust. spread lemon
filling over cheese mixture. cover with remaining crust and cut
about 1 inch off of top crust. Take edges of bottom crust and
pinch over top crust, sealing it. Bake for 30 minutes or until
crusts are golden brown. Tip tart out onto a serving platter and
dust with powdered sugar. Serve hot from oven. or chill and serve
cold. I prefer it piping hot out of the oven.

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