Lemon Cheesecake Tart

Spring is here, lemon is delicious, and cheesecake rocks my world. So the recipe today is a Spring-y, lemon cheesecake, which you should make. Because it's spring (this can be your reward for making it through the nasty cold and slush) (well done).

Lemon Cheesecake Tart
For the Crust:
9 graham crackers, crumbled
5 tablespoons melted butter
1/4 cup sugar
For the Filling:
3/4 cup sugar
1/4 cup cornstarch
1 1/2 cups milk
3 egg yolks
zest and juice of 1 large lemon
4 oz cream cheese, softened
1 teaspoon vanilla
3/4 cup powdered sugar

1) Preheat the oven to 350F. In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press into a 9-inch tart pan. Bake for 10 minutes, then let cool while you make the filling.

2) In a medium saucepan, stir together the sugar and cornstarch. Add the milk, yolks, and zest (saving the juice for later), and whisk until well combined. Cook over medium heat, whisking constantly, until thickened. Around 5-8 minutes (don't worry if it's a little longer/shorter). Pour through a seive into a medium-sized bowl, add the lemon juice.

3) In another bowl, beat together the cream cheese, vanilla, and powdered sugar until smooth. Add to the lemon custard and whisk until smooth and well combined. Pour into graham cracker crust and refrigerate for several hours until set up (it won't ever set up super thick, but it will be thick enough to cut messy slices).