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LEMON CURD TART

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Ingredients

  • 1/2 OF 18OZ TUBE OF REFRIGERATED COOKIE DOUGH
  • 2 TEAS LEMON ZEST
  • 1/2 CUP BOTTLED LEMON CURD
  • 3 CUPS RED RASPBERRIES

Details

Servings 8

Preparation

Step 1

HEAT OVEN TO 350 GREASE 9 INCH SPRINGFORM PAN IN BOWL WORK DOUGH AND LEMON ZEST TOGETHER IF DOUGHG IS TOO SOFT REFRIGERATE 10 MIN PRESS DOUGH EVENLY IN BOTTOM OF PAN AND 1/2 INCH UP SIDES BAKE FOR 20 MIN UNTIL CRUST IS BROQN AND SPRINGS BACK REMOVE SPRINGFORM TO RACK CAREFULLY REMOVE CRUST FROM PAN COOL COMPLETELY SPREAD LEMON CURD OVER CRUST AND TOP WITH RASPBERRIES

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