Lemon Sorbet Tart

Recipe by PaulaG
READY IN: 3hrs 40mins




  • Preheat oven to 350°F.
  • Spray a 9-inch springform pan with nonstick cooking spray.
  • Using the food processor and metal blade, combine all crust ingredients.
  • Process until well mixed.
  • Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
  • Cool 10 minutes.
  • Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
  • Meanwhile, cream cheese in large bowl with electric mixer.
  • With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
  • Add powdered sugar and blend well.
  • Beat at high speed for 2 to 3 minutes or until foamy.
  • Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
  • Pour into cooled crust; spreading evenly.
  • Freeze at least 2-1/2 hours or until firm.
  • Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
  • The cooking time includes the time required in freezer.