1 recipe Basic White Bread dough

Zest of 1 lemon, grated or ⅓ teaspoon minced dehydrated lemon peel

¾ cup plain nonfat yogurt

6 ounces cream cheese, at room temperature

¾ cup powdered sugar

½ teaspoon vanilla extract or ¼–½ teaspoon lemon extract

¼ cup granulated sugar

• Preheat oven to 450°.

• Remove the dough from the refrigerator and punch it down. Either in the bowl or on a prepared surface, knead the lemon zest into the bread dough. (If using minced dehydrated lemon peel, first process it into a coarse powder using a mortar and pestle or spice grinder.)

• Divide the dough into 12 equal segments and work each segment into a ball; set aside to rest for a few minutes.

• In a bowl, mix together the yogurt, cream cheese, powdered sugar, and vanilla (or lemon) extract until smooth.

• Flatten or roll out each dough segment into 6″ rounds. Carefully transfer the dough to a baking sheet treated with nonstick spray. Press down the center of each round, leaving an unpressed border around each piece. Use a fork to poke holes in the centers. (This helps prevent the tarts from rising too high in the center during baking, which would cause the cream cheese topping to run off.) Evenly divide the cream cheese mixture between the rounds, spreading it onto the centers of the dough rounds. Sprinkle 1 teaspoon of granulated sugar over the top of each filled dough round.

• Bake until the tarts are puffed and golden brown, about 20 to 25 minutes. Remove from the oven and let sit for about 3 minutes (so the cream and sugar solidifies and the tarts are easier to handle). Serve warm. Sprinkle with a dusting of powdered sugar over the top, if desired.