LEMON STRAWBERRY DESSERTS RECIPES

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LEMON AND STRAWBERRY TART RECIPE - PILLSBURY.COM



Lemon and Strawberry Tart Recipe - Pillsbury.com image

This super-simple lemon and strawberry tart is a delicious, light and fresh dessert that will WOW most everyone.

Provided by Pillsbury Kitchens

Total Time 4 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/4 cups sugar
1/4 cup cornstarch
1 1/2 cups water
3 egg yolks, beaten
2 teaspoons grated lemon peel
1/3 cup lemon juice
1 tablespoon butter
2 cups strawberries, sliced
2 tablespoons strawberry jam

Steps:

  • Heat oven to 450°F. Bake pie crust as directed on box, using 9-inch glass pie plate or 9-inch tart pan with removable bottom. Cool completely on cooling rack, about 30 minutes.
  • In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer. Remove from heat.
  • Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.
  • Gradually stir egg mixture back into hot mixture. Stir in lemon peel and lemon juice. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 minutes. Carefully pour hot lemon filling into crust. Cool 2 hours at room temperature. Refrigerate 1 hour before serving.
  • Heat jam in microwave 10 seconds; add to sliced strawberries, stirring gently to coat. Spoon strawberries evenly over top of tart, and serve. Cover and refrigerate any remaining tart.

Nutrition Facts : Calories 310 , CarbohydrateContent 54 g, CholesterolContent 75 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 36 g, TransFatContent 0 g

STRAWBERRY LEMON TRIFLE RECIPE: HOW TO MAKE IT



Strawberry Lemon Trifle Recipe: How to Make It image

This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think it took ages to make. The secret is starting with a purchased angel food cake. —Lynn Marie Frucci, Pullman, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 14 servings.

Number Of Ingredients 9

4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon zest
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (12 ounces)
Optional: Whipped topping and additional strawberries

Steps:

  • In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 108 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 279mg sodium, CarbohydrateContent 21g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch.

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