Lemon Curd Tart

Lemon Curd Tart
Servings: 8 Prep 10 mins Bake 350°F 20 mins


  • 1/2 of 1 tube (18 ounces) refrigerated rolled sugar cookie dough
  • 2 teaspoons grated lemon rind
  • 1/2 cup bottled lemon curd
  • 3 cups fresh raspberries (about 1 pint)

Make It

1. Heat oven to 350 degrees F. Lightly grease 9-inch springform pan with removable bottom.

2. Work together dough and lemon rind with wooden spoon in large bowl until well blended. (If dough becomes too soft to work with, refrigerate to firm, 10 minutes.) Press dough evenly over bottom and 1/2 inch up sides of prepared pan.

3. Bake in 350 degree F oven for 20 minutes or until golden brown and center springs back when lightly touched with finger. Remove springform pan to wire rack. Using thin metal spatula, carefully loosen crust from side of pan. Remove side of pan; cool crust completely on wire rack.

4. Place crust on serving platter, Spread lemon curd over crust. Top with raspberries.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 229, Fat, total (g): 9, chol. (mg): 10, sat. fat (g): 2, carb. (g): 40, fiber (g): 3, pro. (g): 2, sodium (mg): 167, Percent Daily Values are based on a 2,000 calorie diet.