Ditch the pie filling. Sweet, tart, lemon curd is the secret to this tasty
Lemon Truffle Pie Tart
1 unbaked refrigerator pie crust*
1 large egg, or two egg yolks
2 cups low-fat lemon yogurt
1/2 cup sugar
3 tablespoons cornstarch
1 1/3 cups white chocolate chips
8 ounces reduced fat cream cheese, softened
1-2 cups lemon curd, or lemon pie filling (about 15 oz.)*
Blueberries, raspberries and fresh mint leaves for garnish
Preheat oven to 450 degrees. Bring pie crust to room temperature, unroll and press into
the bottom and sides of a 12″ tart pan; prick sides and bottom. Allow to rest 10 minutes.
Bake 10-12 minutes or until golden. Cool.
Zest lemon; juice lemon and measure 1/4 cup juice; set juice and zest aside.
Whisk together 1/3 cup yogurt and egg, set aside.
In microwave safe bowl whisk together sugar and cornstarch; add remaining 1 2/3 cups
yogurt and whisk. Microwave on high 2 minutes, stir, microwave in 1 minute increments
stirring after each minute until mixture is thick and hot (about 5-6 minutes total). Stir 2-
3 tablespoons hot mixture into egg mixture, stirring quickly; return mixture to the bowl
and microwave 1-2 minutes longer or until mixture is thick and pudding consistency.
Add white chocolate chips to hot yogurt, stir to melt. Beat softened cream cheese until
smooth, stir into cooked yogurt; add lemon juice and zest, stir to blend; cool. Spread
mixture in bottom of prepared crust. Refrigerate until set and completely cold (2-4
hours to overnight). NOTE: may spread with lemon curd during refrigeration time.
Microwave lemon curd 45-60 seconds, stirring after every 20 seconds, until consistency
is spreadable. Spread lemon curd over truffle filling; chill. Slice into 16 wedges, garnish
with fresh blueberries and mint sprig.
Is it a pie or a tart? It’s both. It’s a white chocolate truffle layered between a flaky crust
and a tangy lemon curd for a delightful spring treat. As with all desserts, enjoy, but eat
less of it and less often. Recipe serves 16
*Nutrition was calculated using a single refrigerator pastry pie crust and 1 1/2 cups
lemon curd. Try making the crust from scratch using your favorite recipe; graham
cracker crust works well but does increase the sugar. Lemon curd, found in the jam and
jelly section of the grocery store has a stronger lemon taste than pie filling.