Looking for a quick homemade pie recipe that you can prep in no time? A fresh lemon lends its citrusy flavour to this creamy Blueberry-Lemon Tart. And fresh blueberries add a burst of summery juicy flavour to this elegant dessert.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup butter, softened
2/3 cup sugar divided
1 cup flour
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup milk
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1 cup thawed Cool Whip Whipped Topping
4 cups blueberries
1 Tbsp. icing sugar
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How do I make it ?
Heat oven to 375°F.
Beat butter and 1/3 cup sugar in medium bowl with mixer until light and fluffy. Add flour; mix well. (Mixture will be crumbly.) Press crust mixture onto bottom and up side of 9-inch flan pan.
Bake 12 to 15 min. or until lightly browned. Cool 20 min.
Beat cream cheese, milk, lemon zest, lemon juice and remaining sugar in large bowl with mixer until blended. Gently stir in Cool Whip; spread onto bottom of crust. Top with blueberries.
Refrigerate 30 min. Sprinkle with icing sugar before serving.
Kraft Kitchen Tips!
The remaining Cool Whip Whipped Topping can be stored in the refrigerator up to 2 weeks before using as desired. Or for longer storage, return the tub of Cool Whip to the freezer.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 10 g
Cholesterol 50 mg
Sodium 140 mg
Carbohydrate 30 g
Fibre 2 g
Sugars 20 g
Protein 3 g
12 servings, 1 piece (115 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.