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Triple Berry Lemon Squares

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.
By TBSP Susan
Updated May 4, 2015
Make With
Make With
Pillsbury Pie Crust


  • 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.

No nutrition information available for this recipe
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