Pillsbury Lemon Tarts Food

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PILLSBURY LEMON TARTS



Pillsbury Lemon Tarts image

This recipe came from Pillsbury.com. I haven't tried it yet, but i'm cooking for dieters, so I was anxious to se how many calories and carbs were in it before preparing. Sounds delicious! I'll update this recipe if it needs some alterations. Enjoy!

Provided by teatimetory

Categories     Tarts

Time 55m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 5

1 (18 ounce) roll Pillsbury sugar cookie dough (3 inches )
1 medium lemon
3/4 cup sugar
6 tablespoons butter or 6 tablespoons margarine
2 eggs, beaten

Steps:

  • Heat oven to 350°F
  • Lightly grease 24 small tart pans or miniature muffin cups.
  • Remove cookie dough from wrapper.
  • Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
  • Place tart pans on cookie sheet.
  • Bake at 350°F for 7 to 9 minutes or until light golden brown.
  • Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
  • Grate peel from lemon (about 4 to 5 teaspoons); set aside.
  • Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
  • Stir in sugar and butter.
  • Heat over medium heat until butter is melted.
  • Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
  • Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
  • To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.

Nutrition Facts : Calories 149.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 31.4, Sodium 116.1, Carbohydrate 19.3, Fiber 0.4, Sugar 10.9, Protein 1.5

LEMON SORBET TART



Lemon Sorbet Tart image

I found this in a 1997 edition of Pillsbury's Fast and Healthy Magazine. DH loves lemon and I have no idea why I have not tried this one. It sounds wonderful.

Provided by PaulaG

Categories     Pie

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon butter
1 teaspoon lemon zest, grated
2 teaspoons water
2 ounces reduced-fat cream cheese, softened (Neufchatel)
1 cup half-and-half
1/4 cup powdered sugar
1 pint lemon sorbet, slightly softened
1 tablespoon lemon juice
1 -2 drop yellow food coloring, if desired

Steps:

  • Preheat oven to 350°F.
  • Spray a 9-inch springform pan with nonstick cooking spray.
  • Using the food processor and metal blade, combine all crust ingredients.
  • Process until well mixed.
  • Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
  • Cool 10 minutes.
  • Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
  • Meanwhile, cream cheese in large bowl with electric mixer.
  • With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
  • Add powdered sugar and blend well.
  • Beat at high speed for 2 to 3 minutes or until foamy.
  • Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
  • Pour into cooled crust; spreading evenly.
  • Freeze at least 2-1/2 hours or until firm.
  • Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
  • The cooking time includes the time required in freezer.

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