Lemon Tart

0.0/5 rating (0 votes)
  • Approximate Yield: 1 tart
  • Pies & Tarts Gourmet & European Style
  •  Print

BakeMark Products Used

Bakesense whipped topping (#11200 4/9 lb)
BakeQwik sugar cookies (#71391 175/2.2 oz)
Westco california lemon crèam filling (#08229 1/38 lb)

Alternate Products Used

Trigal Dorado pastry topping (#06590 4/8.8 lb)
Westco lemon gold filling (#51335 1/38 lb)

Directions

MAKE UP

Line a greased or sprayed fluted tart pan with thawed frozen BakeQwik Sugar Cookie dough or prepared short dough. Dock the dough.

BAKE

Bake until golden brown in a 325-360°F oven.

FINISH

Fill the tart shell with Westco California Lemon Cream Filling. Using a large pastry bag with a large French tip cover the entire tart with whipped up BakeSense Non Dairy Whipped Topping. Garnish with curled lemon rind and lemon zest

Leave a comment

You are commenting as guest.