Lemon-Berry Tart

Lemon-Berry Tart

Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.

Prep Time



Total Time






Cookie Crust
1 1/4
cups Gold Medal® all-purpose flour
cup butter or margarine, softened
tablespoons packed brown sugar
cup lemon curd (from about 10-oz jar)
package (8 oz) cream cheese, softened
cups berries or sliced fruits
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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!
Did You Know?
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 Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 115mg;
  • Sodium 200mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 1g,
    • Sugars 32g),
  • Protein 5g;
Percent Daily Value*:
    • 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 Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.