Creamy Lemon Tart with Nut Crust

Combine nuts| matzo meal| 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned; cool completely.,Meanwhile| beat whole eggs and egg yolk in medium saucepan with whisk until blended. Gradually beat in remaining sugar. Stir in lemon juice; cook on low heat 8 min. or until mixture is thick enough to coat back of spoon| stirring constantly. Remove from heat.,Add cream cheese| 2 pieces at a time| beating after each addition until cream cheese is completely melted and mixture is well blended. Pour into crust.,Refrigerate 4 hours or until firm. Top with raspberries just before serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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