Makes: 8 servings Prep: 10 minutes Bake: at 350 degrees for 20 minutes
Ingredients:
1/2 of 18 ounce tube refrigerated rolled sugar-cookie dough
2 t. grated lemon zest
1/2 c. bottled lemon curd
3 c. fresh raspberries (about 1 pint)
Fresh mint leaves for garnish (optional)
Directions:
Heat oven to 350 degrees. Lightly grease a 9-inch springform pan with removable bottom.
In large bowl, work dough and lemon zest together with a wooden spoon until well blended. If dough becomes to soft to work with, refrigerate for 10 minutes to firm. Press dough evenly over the bottom & 1/2 inch up sides of prepared pan.
Bake 350 degrees 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.
Place crust on serving platter. Spread lemon curd over crust. Top with raspberries & garnish to liking. You can also use lime curd with strawberries.
Per serving: 229 calories; 9 g. fat (3 saturated); 2 g. protein; 50 g. carbohydrates; 3 g. fiber; 167 mg. sodium; 10 mg. cholesterol.
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