Make individual servings of this refreshing lemon dessert.
Story Behind the Recipe
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1 3/4 cups crushed vanilla wafer cookies, packed
1/4 cup Land O Lakes® Butter, melted
3 tablespoons finely chopped fresh basil leaves
3/4 cup lemon curd
3/4 cup Land O Lakes® Heavy Whipping Cream
1 (6-ounce) container fresh raspberries
Heat oven to 375°F.
Combine all crust ingredients in bowl. Divide mixture among 4 (4-inch) tart pans; press firmly into pans. Bake 6-8 minutes or until lightly browned. Cool completely.
Spread 1 tablespoon lemon curd over each crust. Place remaining lemon curd in bowl; beat at medium speed until smooth and light yellow in color.
Place chilled whipping cream into chilled bowl; beat at high speed, scraping bowl often, until soft peaks form. Add whipped lemon curd to whipped cream; continue beating, scraping bowl often, until just combined. (Do not overbeat.) Pour filling into tart crusts; smooth tops. Place raspberries over filling. Cover; refrigerate at least 1 hour.
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Using a food processor will make quick work of crushing the cookies and basil leaves.
Recipe can be made in 9- or 10-inch tart pan. Increase baking time to 8-10 minutes. Spread 1/3 cup lemon curd over cooled crust. Continue as directed above.
Pretty pastels abound in this bouquet of springtime dessert recipes. Celebrate any occasion with these cakes, pies and desserts, alive with the flavors of chocolate, mint and fresh fruit.