No-Bake Lemon Mousse Tart with Fresh Berries

By á-174535

Ingredients

• Crust:
• 18 18 2 graham crackers (about 2 sleeves)
• 2 2 2 tablespoons granulated sugar
• 6 6 6 tablespoons coconut oil
• Filling:
• 1 1 100 container (5.3 oz) Yoplait® Greek 100 lemon yogurt
• 1 1 1 jar (10 oz) lemon curd
• 1 1/2 1 1/2 1/2 cups heavy whipping cream
• 1 peel of 1 lemon
• 2 2 2 teaspoons fresh lemon juice, if desired
• Garnish:
• Fresh mixed berries
• Powdered sugar

Details

Servings 1
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In food processor, pulse graham crackers until fine crumbs form. Pulse in granulated sugar. In small microwavable bowl, microwave coconut oil on High until melted. Once melted, turn food processor on and pour in coconut oil until well mixed. Scrape down side of food processor if necessary to thoroughly combine mixture. Scrape graham mixture into ungreased 9-inch pie plate; press into bottom and side to form tart shell. Place shell in freezer to set up, about 10 minutes.

2
Meanwhile, in medium bowl, beat yogurt and lemon curd with whisk until blended. In another medium bowl, beat cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into yogurt-curd mixture. Quickly fold in lemon peel and lemon juice.

3
Pour Filling into tart shell; cover with plastic wrap. Place tart in freezer to set up, about 1 hour, or refrigerate tart until serving time, at least 1 hour (tart will be a little messier to slice but just as delicious).

4
For best texture, allow frozen tart stand at room temperature about 10 minutes before serving. Garnish with fresh berries and powdered sugar.