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May 2001 Issue
Lemon-Raspberry Tart
by Ronda L. Halpin
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Something about the flavor of lemon makes berries all the better. Why not treat your mother to that special lemon-berry combination this Mother's Day by featuring a Lemon-Raspberry Tart as the end to an elegant Mother's Day brunch? It's very simple to make and requires it be made a day in advance. That means that you won't need to worry about dessert on the day of the brunch. And no one can complain about that!

With warmer weather becoming a normal occurance in many areas, serving a frozen dessert seems like a perfectly normal thing to do for Mother's Day. What's more, it's light texture and flavor make it a great end to meals that involve rich or strong flavors. If you want to dress it up just a little, drizzle some raspberry syrup on the dessert plates before you add a slice of tart. You could even add a sprig of mint to help pretty the plate and add a little pep to the dish. It's all really up to you and not having to worry about any preparation time for the dessert means you can take the time to work on presentation.

Take the opportunity this dessert offers to make brunch a little more spectacular or, even better, spend the time recalling your favorite memories with Mom! Happy Mother's Day to all those moms out there!

 

Lemon-Raspberry Tart

  • 1/3 c. margarine
  • 1 c. lemon cookie crumbs (graham cracker crumbs can be substituted)
  • 1 pkg. lemon pudding
  • 1 1/2 c. skim milk
  • 1 (8 oz.) jar raspberry all-fruit (jam can be substituted)
Preheat the oven to 350 degrees.

Melt the margarine and toss with the cookie crumbs to coat. Press the mixture into the bottom of an 8-inch tart pan. Bake in the preheated oven for 10 minutes or until the crust is lightly browned. Allow to cool for 5 minutes.

In the meantime, mix the lemon pudding and the milk together for 2 minutes using the medium speed of a mixer. Set aside.

Carefully spread the all-fruit evenly across the prepared crust. Spoon the pudding over the top and spread to cover the all-fruit. Cover the top of the tart and freeze for at least 8 hours before serving.

  • Yields: 8-10 servings
  • Preparation Time: 20 minutes, plus freezing time
 



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