Here's a five-ingredient recipe that produces a tasty tart that your guests will think took hours to prepare. Fresh raspberries and purchased lemon curd fill a crust made with refrigerated sugar cookie dough.

Source: Family Circle


Recipe Summary

10 mins
20 mins at 350°


Ingredient Checklist


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

Instructions Checklist
  • In large bowl, work dough and lemon zest together with a wooden spoon until well blended. (If dough becomes too soft to work with, refrigerate for 10 minutes to firm.) Press dough evenly over bottom and 1/2 inch up sides of prepared pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake at 350 degrees F for about 20 minutes or until golden brown and center springs back when lightly touched. 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.

Instructions Checklist
  • Place crust on serving platter. Spread lemon curd over crust. Top with raspberries. If desired, garnish with mint.

Nutrition Facts

229 calories; total fat 9g; saturated fat 3g; cholesterol 10mg; sodium 167mg; carbohydrates 50g; fiber 3g; protein 2g.