Lemon Curd Tart
Recipe from Family Circle

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.



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Servings: 8
Prep Time: 10 mins
Related Categories: Desserts, Pie
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Ingredients
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    1/2  
    18-ounce tube refrigerated rolled sugar-cookie dough
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    2   teaspoons 
    grated lemon zest
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    1/2  cup 
    bottled lemon curd
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    3   cups 
    fresh raspberries (about 1 pint)
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    Fresh mint leaves for garnish, optional

Directions
1.
Heat oven to 350 degrees F. Lightly grease 9-inch springform pan with removable bottom.
2.
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.
3.
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.
4.
Place crust on serving platter. Spread lemon curd over crust. Top with raspberries. If desired, garnish with mint.
Nutrition information
Per Serving: cal. (kcal) 229, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 3, carb. (g) 50, fiber (g) 3, pro. (g) 2, sodium (mg) 167, Percent Daily Values are based on a 2,000 calorie diet
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Here's a quick and updated version of the classic lemon bar. It uses jarred lemon curd instead of a homemade filling and then adds a coconut and almond topper.

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