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Recipe Summary

prep:
20 mins
bake:
5 mins at 400°
chill:
4 hrs
Servings:
9
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Ingredients

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Directions

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  • Heat oven to 400°F. In medium-size bowl, combine cookie crumbs and butter. Spread mixture over bottom and up sides of a 9-inch-square metal tart pan with removable bottom. Press crumbs firmly against pan to form pie shell. Bake at 400°F for 5 minutes. Remove from oven and place on wire rack to cool completely.

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  • When crust is cool, place water in a 1-cup glass measuring cup. Sprinkle gelatin over water and let soften for 2 minutes. Heat in the microwave oven for 10 to 15 seconds to dissolve gelatin. Stir and set aside to cool for 5 minutes.

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  • Wash berries and dry thoroughly on paper toweling. Set aside 27 berries for garnish. Place remaining berries in small bowl.

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  • In large bowl of electric mixer, beat cream and confectioners sugar on high speed until thickened, about 1 minute. Add gelatin mixture and beat until soft peaks form, about 1 minute. On low speed, briefly beat in lemon curd to combine (mixture should be smooth and form stiff peaks).

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  • Spread a thin layer of lemon filling over bottom of shell. Sprinkle about half of the berries over the filling in a single layer; gently spread half of the remaining filling over berries. Sprinkle on remaining berries in a single layer. Top with remaining filling.

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  • To garnish, arrange cookie halves, evenly spaced, around pie. Decorate with berries. Refrigerate at least 4 hours or overnight. Remove sides before serving.

Nutrition Facts

382 calories; total fat 22g; saturated fat 12g; cholesterol 57mg; sodium 190mg; carbohydrates 51g; fiber 1g; protein 3g.

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