LEMON PIE WITH COOKIE CRUST RECIPES

BERRY TART WITH LEMON COOKIE CRUST | BETTER HOMES & GARDENS

Berry Tart with Lemon Cookie Crust | Better Homes & Gardens image

Highlight seasonal berries in a patriotic sugar cookie tart. Fat-free cream cheese and Greek yogurt keep the frosting layer light.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 42 minutes

Prep Time 30 minutes

Number Of Ingredients 15

Ingredients

¼ cup butter, softened
¼ cup granulated sugar
1 teaspoon finely shredded lemon peel
½ teaspoon baking powder
½ teaspoon vanilla
? teaspoon salt
1 egg, lightly beaten, or 2 tablespoons refrigerated or frozen egg product, thawed
1?¼ cups all-purpose flour
¾ cup tub-style fat-free cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon finely shredded lemon peel
½ cup thick plain Greek fat-free yogurt
2 cups fresh blueberries, blackberries, and/or raspberries
Frozen light whipped dessert topping, thawed (optional)
Fresh mint sprigs

Steps:

Preheat oven to 375°F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).
Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack.
Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, garnish with whipped topping and fresh mint. Remove sides of pan and cut into wedges.

Nutrition Facts : Calories 217 calories, CarbohydrateContent 31 g, CholesterolContent 41 mg, FatContent 7 g, ProteinContent 8 g, SaturatedFatContent 4 g, SodiumContent 291 mg, SugarContent 14 g

LEMON-SUGAR COOKIE PIE RECIPE - BETTYCROCKER.COM

Lemon-Sugar Cookie Pie Recipe - BettyCrocker.com image

This must-try pie is like a perfect glass of lemonade—it strikes just the right balance between sweet and tart. With a crushed sugar cookie crust, lemon curd filling and tangy cream cheese topping, it’s the treat we want to eat on every warm, sunny day! And because it’s easily made ahead and sets up so well, it’s an ace party dessert, too.

Provided by Betty Crocker Kitchens

Total Time 5 hours 5 minutes

Prep Time 55 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup butter, melted
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 1/4 cups water
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
3 egg yolks
3 tablespoons butter, cut into pieces
2 oz cream cheese, softened
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon grated lemon zest

Steps:

Heat oven to 375°F. Make and bake 36 cookies as directed on pouch for drop cookies. Cool completely, at least 1 hour. Store 16 cookies in airtight container for another use.
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly on bottom and up side of pie plate. Bake 10 to 12 minutes or until crust is set in center and edges are golden brown. Cool 15 minutes.
In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.
When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.

Nutrition Facts : Calories 780 , CarbohydrateContent 92 g, CholesterolContent 205 mg, FatContent 8 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 26 g, ServingSize 1 Slice, SodiumContent 400 mg, SugarContent 67 g, TransFatContent 1 1/2 g

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