Instructions

Shortbread Crust

1. In a large bowl, combine the fl0ur, sugar, and salt.  Mix it together and blend it well.
2. Add the butter pieces and beat with an electric mixer until it’s all incorporated and the mixture turns to moist crumbles, for about 1 minute.
3. Pour the mixture into the tart pan.  Press the crust evenly over the bottom and up the sides of the pan.
4. Preheat your oven to 350*F and freeze the crust for 15 minutes.
5. Remove the crust from the freezer and bake it for 18-22 minutes or until it’s a light golden brown.
6. Let it cool completely before putting in any filling.

Lemon Filling

1. Preheat your oven back to 350*F.
2. Swirl the cream cheese in a mixer or food processor until it’s smooth.
3. Add the sugar, eggs, lemon juice, and zest, one at a time, until it’s all smooth.
4. Pour the filling into the tart shell and bake it at 350*F for 25 minutes.
5. Remove the tart from the oven and cool it in the fridge for 1 hour.
6. Once it’s cooled, top it with the berries.

Glaze

1. Bring the sugar and 1/2 cup of the juice to a boil.
2. Dissolve the cornstarch in the remaining juice.  Add it to the boiling juice and cook it until it’s thick.
3. Stir in the corn syrup.  Bring it back to a boil and remove it from the heat.
4. Let the glaze cool and drizzle it all over the tart.