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Nutrition Facts
Serving Size 1 (309g) Recipe makes 6 servings The following items or measurements are not included below: lemon curd
Calories 1090
Calories from Fat 495		(45%)
Amount Per Serving		%DV
	Total Fat 55.0g	84%
	Saturated Fat 12.6g	63%
	Monounsaturated Fat 24.6g
	Polyunsaturated Fat 14.6g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 1237mg		51%
Potassium 337mg		9%
Total Carbohydrate 142.7g		47%
	Dietary Fiber 4.0g	16%
	Sugars 84.3g
Protein 11.9g		23%
detailed view... how is this calculated?

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Recipe #85553 | 5 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: DDW
Mar 2, 2004

These take about 5 minutes to prepare - how's that for quick? My kids love having their own little pie. I got this recipe from the top of a yogurt container - it's a Rachael Ray recipe.

SERVES 6 (change servings and units)

Ingredients

2 cups vanilla yogurt (approximate)
6 small graham cracker pie crusts
1 (11 ounce) jar of prepared lemon curd
1 lemon, zested for garnish

Directions

1
Spoon 2 tablespoons of lemon curd into each crust.
2
Top with approx. 1/4 cup+ of vanilla yogurt- so the lemon curd is covered but yogurt isn't spilling over the edges.
3
Sprinkle with lemon zest.
4
Serve or refrigerate.
5
(Not sure how long they can"sit" in fridge. I made 1/2 hour before dinner and they were fine.).

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Featured Reviews for This Recipe

From: rosslare

On Jan 2, 2009

If you can open a jar you can make these. They also are scrumptious and instantly ready to serve. Calees idea to top these with some berries is super!

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From: Calee

On Jul 17, 2008

Very easy and fast to make. It's easy to make one or as many as you need. I would have never thought of using vanilla yogurt for a topping. Im going to be keeping those little graham cracker pie shells on hand for a quick and tasty treat throughout the summer. a few fresh strawberries or raspberries would be nice with this as well. Thanks for sharing this recipe.

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From: Kizzikate

On May 4, 2007

I made these using Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd for the Lemon Curd. So glad I didn't resort to "store Bought"! Instead of using lemon zest as a garnish, I topped each tart with a sliced strawberry. Doubling the recipe still left a lot of the lemon curd, so we are using it on gingersnap cookies and graham crackers, as a spread. Thanks, DDW! This is a keeper.

1 person found this review helpful

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From: Dreamgoddess

On Mar 28, 2004

For a dessert that came together so quickly (took me about 2 min to prepare this) and is made up of such simple ingredients, this sure packs a punch! This dessert is very cool, tart and refreshing...and will be perfect for a hot summer evening. Thanks for sharing this!

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