Preheat your oven to 350 degrees F.

Place the chevre, ricotta, eggs, 2/3 cup sugar and lemon juice in a blender. Finely mince the lemon zest with 2 tablespoon of sugar. Add the lemon-sugar mixture to the chevre mixture and combine. When smooth, pour into the tart shell and place on a cookie sheet and bake about 45 minutes or until puffy and set in the center. Toward the end of the bake time, the top of the tart may crack but will settle back down into place after cooling.

Cool on a wire rack. Dust with powdered sugar and serve at room temperature.

Recipe from Goat Cheese by Maggie Foard.