Freeze the extra cookies and repeat the dessert idea the following week. For an even easier dessert, purchase bakery sugar cookies instead of baking them yourself.
- 1 package (18 ounces) refrigerated sugar cookie dough
- 3/4 cup chilled lemon curd
- 6 large fresh strawberries, sliced
- Whipped cream
- Cut the cookie dough into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-12 minutes or until lightly browned. Remove to wire racks to cool.
- Spread six cookies with 2 tablespoons lemon curd. Garnish with strawberries and whipped cream. Save remaining cookies for another use. Yield: 6 tarts.
Originally published as Lemon Strawberry Tarts in Weeknight Cooking Made Easy Annual 2005, p318
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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