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Skinny Blueberry-Lemon Tart
Skinny Blueberry-Lemon Tart
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Prep Time:
20 minutes
Total Time:
2 hours 10 minutes
Healthier tart with fat-free egg product and reduced butter for 66% less fat, 59% less saturated fat, and 35% fewer calories than the original recipe.
Ingredients:
  • 1/3 cup butter, softened
  • 3 tablespoons packed brown sugar
  • 2 tablespoons fat-free egg product
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup lemon curd (from 10-oz jar)
  • 1/2 cup fat-free sour cream
  • 2 cups fresh blueberries
Instructions:
  • Preheat the oven to 400°F. Using an electric mixer on low speed, cream together the butter and brown sugar until fluffy in a medium bowl. Blend in the egg product, then mix in the flour until a dough forms. Press the dough firmly into the bottom and up the sides of a 9-inch tart pan without greasing it. Thoroughly prick the bottom with a fork.
  • Bake for 10-12 minutes until light golden brown. If crust puffs in the center, prick with a fork. Allow to cool for 30 minutes until completely cooled.
  • In a small bowl, whisk together lemon curd and sour cream until smooth. Spread the mixture evenly over the crust. Refrigerate for at least 1 hour. Before serving, garnish with fresh blueberries.

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