1/2 cup lemon curd (from 10-oz jar)
6 teaspoons Watkins™ Clear Vanilla Extract
1/2 cup ricotta cheese
1/4 cup plus 4 teaspoons powdered sugar
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 egg, well beaten
2 lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)


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  • 1
    Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
  • 2
    Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
  • 3
    Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
  • 4
    Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
  • 5
    Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.

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