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Lemon-Berry Tart

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 8
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Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.
Updated Jan 15, 2007
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Ingredients

Cookie Crust

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 3 tablespoons packed brown sugar
  • 1 egg

Filling

  • 1/2 cup lemon curd (from about 10-oz jar)
  • 1 package (8 oz) cream cheese, softened
  • 2 cups berries or sliced fruits
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
  • 2
    Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
  • 3
    In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.

Tips from the Betty Crocker Kitchens

  • tip 1
    Showcase any combination of berries and sliced fruit on this tart. Try strawberries and blueberries with nectarine or papaya slices. Add a few blackberries for a dramatic color accent. You'll probably need to make two tarts to serve all of your guests!
  • tip 2
    Lemon curd is a creamy mixture made by cooking lemon juice, sugar, butter and egg yolks until thickened. Look for lemon curd in jars at the supermarket in the jam and jelly section or at gourmet shops.

Nutrition

440 Calories, 24g Total Fat, 5g Protein, 51g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
15g
73%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
200mg
8%
Potassium
110mg
3%
Total Carbohydrate
51g
17%
Dietary Fiber
1g
6%
Sugars
32g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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