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4

Triple Berry Lemon Squares

Prep 30 min
Total 45 min
Servings 8

This is a version of Pillsbury's™ Berry-Lemon Cheesecake Squares recipe. It's DELISH and fun for guests. The substitution of purchased lemon curd for the cheesecake filling makes it quicker to make. MORE + LESS -

TBSP Susan

May 4, 2015

Ingredients

box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box

teaspoon milk

teaspoons sugar

1/2

cup whipping cream

jar lemon curd

cup fresh blackberries

1/2

cup fresh raspberries

1/2

cup fresh blueberries

Steps

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1

Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
2

Spoon tablespoon of lemon curd onto each pastry square, spreading almost to edges of pastry.
3

Arrange berries over lemon curd. Serve immediately. Cover and refrigerate any remaining squares.