April 21, 2018
Desserts, Fancy/Entertaining, Dairy,
Fruit, North American, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, No-Cook, Baby Shower, Brunch, Christmas, Easter, Entertaining, Ladies Luncheon, Mother's Day, Summer, Electric Mixer, Hand Mix/Whisk, Refrigerator, Vegetarian, Pies, All Occasions more
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"There are 3 things I esp like about this Taste Of Home dessert recipe by Sarah Gilbert of Beaverton, Oregon: 1) It features lemon curd (1 of my favorite ingredients), 2) It’s easy-fix, make-ahead & no-bake because it uses a prepared pie shell or prepared mini-tart shells & 3) It’s the perfect light dessert for a dinner party if made as a pie cut into wedges or can also be made as mini-tarts for larger crowd occasions. For the latter use & as shown in my pic, it worked extremely well as a sml sweet treat to accompany a European-style cheese-cracker-fruit dessert assortment. I garnished mine w/Stroopwafel cookies brought to me from the Netherlands, but a tsp of lemon curd, fresh berries or shaved chocolate will work well to add appeal & color. NOTE RE YIELD: An accurate yield was an issue because this recipe serves 12 if made as a pie or 24 if made as mini-tarts. In the end, I opted to choose the average of 18 for the yield. ENJOY!"
In a lrg bowl, beat cream cheese & vanilla until blended. Add & beat in 1/4 cup lemon curd. Fold in 1/3 of the whipped topping. Then fold in the remaining topping.
If making a pie, fill the prepared pie shell w/the blended mixture. If making as mini-tarts, spoon 2 tbsp of the blended mixture into each of the mini-tart shells. In both options, top each serving w/1 tsp lemon curd, fresh berries, shaved chocolate or another topping/garnish of your choice. Refrigerate until ready to serve.
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