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Triple Berry Lemon Squares

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  • Prep 30 min
  • Total 45 min
  • Servings 8
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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.
by: TBSP Susan
Updated May 4, 2015
Make With
Pillsbury Pie Crust
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  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 teaspoon milk
  • 2 teaspoons sugar
  • 1/2 cup whipping cream
  • 1 jar lemon curd
  • 1 cup fresh blackberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries


  • 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.

Nutrition Information

No nutrition information available for this recipe
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