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Mini Lemon Berry Pizzas

Summer dessert alert! You'll never believe how easy it is to create these Mini Lemon-Berry Pizzas.

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  • prep time 20 min
  • total time 45 min
  • ingredients 5
  • servings 24
Recipe by Cheri Liefeld
March 2, 2012
 

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1
jar (10 to 11 oz) lemon curd
1
cup fresh raspberries
1
cup fresh blackberries
1/4
cup fresh blueberries

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LOCATION

Steps

  • 1 Heat oven to 350°F. Remove cookie dough rounds from tray; place on ungreased cookie sheet.
  • 2 Bake 12 minutes or until edges are very light golden brown. Remove cookies from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 3 Spread each cooled cookie with about 2 teaspoons lemon curd.
  • 4 Arrange fruit on top of each cookie. Serve immediately, or cover and refrigerate up to 2 hours before serving.
  • 1 Heat oven to 350°F. Remove cookie dough rounds from tray; place on ungreased cookie sheet.
  • 2 Bake 12 minutes or until edges are very light golden brown. Remove cookies from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • 3 Spread each cooled cookie with about 2 teaspoons lemon curd.
  • 4 Arrange fruit on top of each cookie. Serve immediately, or cover and refrigerate up to 2 hours before serving.

EXPERT TIPS

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Expert Tips

Be careful to not overbake the cookies or they will get hard.

Melt 1/4 cup white vanilla baking chips and brush over the top of the cookies before topping with the lemon curd.

Nutritional information

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