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Creamy Lemon Velvet Tart

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Adding Hellmann’s® Mayonnaise to this tart filling helps to keep it moist and creamy. Make this quick and easy dessert ahead of time for a rich, lemony finish to your meal.
  • 8 ounces (250 g) cream cheese
  • 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
  • 1/2 cup (125 mL) granulated sugar
  • 3 eggs
  • 1 tsp. (5 mL) vanilla
  • 2 Tbsp. (30 mL) lemon juice
  • 1 prepared graham cracker crust
  • 1 cup (250 mL) whipping cream
  • 1 Tbsp. (15 mL) granulated sugar

Nutritional information


Amount per serving

  • 1 Preheat the oven to 350°F (180° C). In large bowl with an electric mixer, beat together the cream cheese and Hellmann's® Real Mayonnaise until smooth. Add in sugar and beat until creamy. Add eggs, one at a time, beating well after each. Beat in the vanilla, lemon juice and lemon zest until thoroughly blended. Pour mixture into the crust.
  • 2 Bake for 35–40 minutes, or until a knife inserted into the center of the filling comes out clean. Let cool, then place in the refrigerator and chill for several hours or overnight.
  • 3 To serve, whip the cream with final 15 mL sugar until thick. Spread or pipe over the top of the tart. Makes one tart (23 cm).