Recipe by Victoria Dwek

Those Fresh-for-Summer Creamy Lemon Tarts

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Parve Parve
Easy Easy
12 Servings

There’s a certain type of lemon tart that has the fresh, tart flavor of curd, but with a consistency that’s creamy instead. That’s what I envisioned when I began to work on this summer dessert. Use a store-bought pie crust to make it pretty without the effort (I always like to change the shape of the pie crust so it doesn’t look commercial). You can make this dairy or pareve, serve it from the fridge or freezer, and top it however you like!


Pie Crusts

  • 1 package (2 crusts) pie crusts

Creamy Lemon Filling

  • 1 cup non-dairy whippedtopping, such as Kineret (or heavy cream for dairy

  • 10 tablespoons sugar

  • 2/3 cup lemon juice

  • zest of 1 lemon

  • 2 eggs

  • 1 (8-ounce) container pareve cream cheese(or regular for dairy)

For Topping

  • blueberries or fruit of your choice, for topping



Prepare the crust. Roll out thawed pie crusts on a sheet of Gefen Parchment Paper and cut them to fit your pie tart pan; make a big one or mini ones but don’t keep the pie crust in the pie shape! Place tart pans on a baking sheet and bake for 15 minutes.


Prepare the filling. In a bowl of an electric mixer, beat whipped topping until stiff. Set aside.


In a saucepan, combine sugar, lemon juice, and lemon zest. Bring to a boil to dissolve sugar. Add eggs to a bowl and slowly pour in lemon mixture, whisking as you pour. Pour mixture back into pan and cook until thickened, about two minutes. Let lemon curd cool completely before continuing (important!).


Add lemon mixture to the electric mixer and whip in cream cheese. Fold in whipped topping.


Add creamy lemon filling to pie crust and top with blueberries. Keep refrigerated or frozen until ready to serve. If not serving the same day, add the fruit fresh.


Photography by Chana Rivky Klein

Those Fresh-for-Summer Creamy Lemon Tarts

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sara levine
sara levine
8 months ago