Creamy lemon poppyseed tart

12 Servings

Ingredients

Quantity Ingredient
1 pack Lemon PoppySeed Quick Bread Mix
1 cup Water
2 tablespoons Oil
1 Egg
¾ cup Whipped cream cheese; from 8 oz. tub
1 Jar (11 1/2 ounce) lemon curd; * see below
15 Fresh or frozen red raspberries; thawed (up to 20)

Directions

TART

TOPPING

Heat oven to 350 F. Greased 12 inch pizza pan with sides of 13x9" pan. In large bowl, combine all tart ingredinets. Stir 50-75 strokes until mix is moistened. Pour batter evenly into greased pan. Bake at 350 F. for 22-27 minutes or until tart is golden brown and edges start to pull away from sides of pan. Cool 30 minutes. Spoon and spread cream cheese to within 1 inch of edge. Spread lemon curd over cream cheese. Arrange raspberries over lemon curd. Store in refrigerator. * One cup lemon pie filling can be substituted for lemon curd. Makes 12 servings. Per serving: 300 calories, 12 grams fat, 18% CFF, 30 mg. cholesterol, 210 mg. sodium, 44 grams carbohydrate, 4 grams protein Dietary Exchanges: 1 starch, 2 fruit, 2 fat MC formatting by bobbi744@...

Recipe by: 38th Pillsbury Bake-Off, '98, Connie Stone, Phoenix, AZ Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998

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