Raspberry Lemon Curd Tarts

Found in All Recipes 30 Minute Meals Summer 2026 issue and here

¼ cup lemon curd
1 (1.9 ounce) container frozen miniature phyllo shells, thawed
½ cup frozen whipped topping, thawed
¼ teaspoon ground cinnamon, or to taste

 

Spoon 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top. 

 

For a raspberry-lemon variation, spoon 1/4 teaspoon raspberry jam into each shell before adding the lemon curd and garnish with a fresh raspberry. Omit the cinnamon, if desired. Lime curd can be substituted for the lemon curd.

Strawberry Pavlova

Found in SL April 2023 and here

1 1/2 cups packed light brown sugar
1 cup granulated sugar, divided
9 large egg whites, at room temperature
1/4 tsp. cream of tartar (optional)
Pinch of kosher salt
1 lb. fresh strawberries, hulled and quartered
1 (6-oz.) pkg. fresh raspberries
6 cups thawed frozen nondairy whipped topping (from 2 [8-oz.] containers)
1/4 cup loosely packed fresh baby basil leaves

Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper. Whisk together brown sugar and 3/4 cup of the granulated sugar until no lumps remain. Set sugar mixture aside.

Beat egg whites, cream of tartar (if using), and salt with a stand mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Increase speed to high, and gradually add sugar mixture. Beat until stiff peaks form, 8 to 10 minutes. (The meringue should be glossy, and sugar should be dissolved completely.)

Spread the meringue almost to the edges of the prepared baking sheet using an offset spatula. Bake in preheated oven until pale off-white, about 2 hours. Turn off oven, and let meringue cool, undisturbed, inside oven with door closed, at least 3 hours or up to 12 hours.

During the last 30 minutes of cooling, toss together the strawberries, raspberries, and remaining 1/4 cup granulated sugar in a medium bowl until combined. Set aside.

Transfer cooled meringue to a platter. Spread whipped topping evenly over meringue, leaving a 1 1/2-inch border. Spoon berry mixture over whipped topping, and top with basil leaves. Serve immediately.

Lemon-Pistachio Pavlova
Prepare recipe as directed, omitting berry mixture and basil. Drop spoonfuls of lemon curd (1 cup) over whipped topping on meringue in Step 5; swirl with a knife. Top with 1/2 cup chopped pistachios. 

 

Coconut Macaroon Pavlova
Omit berry mixture and basil; sprinkle 1 cup toasted coconut over whipped topping on meringue. Drizzle with 2 oz. melted dark chocolate. 

Cream Cheese Danish

Found in SL May 2023 issue and here

 

1 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. grated lemon zest
3 Tbsp. apple jelly
1/2 tsp. warm water, if needed
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
All-purpose flour, for surface
2 (6-oz.) pkg. fresh raspberries or blackberries or 2 thinly sliced plums or peaches
1 large egg, lightly beaten
1 1/2 cups powdered sugar
2 1/2 Tbsp. fresh lemon juice (from 2 medium lemons)
1/4 cup toasted sliced almonds or chopped pecans

Preheat oven to 400°F.
Stir together cream cheese, granulated sugar, vanilla, and lemon zest in a medium bowl until smooth, and set aside.

Whisk apple jelly in a separate medium bowl until mostly smooth, adding 1/2 teaspoon warm water, if needed. Set aside.

Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10- x 11-inch rectangle; cut into quarters. Place pastry rectangles 1/2 inch apart on a parchment paper-lined rimmed baking sheet.

Prick centers of dough rectangles with a fork several times, leaving a 1/2-inch border.

Spread half of the cream cheese mixture within the border (about 2 tablespoons per rectangle).

Arrange half of your desired fruit over the cream cheese-topped dough rectangles. Spoon half of apple jelly over fruit. Brush pastry edges with beaten egg.

Bake in preheated oven until edges and bottoms are golden brown, 22 to 30 minutes, covering loosely with foil during last 5 minutes of baking to prevent overbrowning, if needed. Let cool on pan 10 minutes. Repeat with the remaining puff pastry sheet, cream cheese mixture, fruit, apple jelly, and beaten egg.

Add powdered sugar to a medium bowl; gradually stir in 2 tablespoons of the lemon juice, adding remaining 1/2 tablespoon lemon juice as needed until smooth. Drizzle glaze over pastries; sprinkle with almonds or pecans.

Berry Tiramisu Icebox Cake

Found in SL Aug 2023 here

16-oz  (~ 3 cups) fresh strawberries, hulled and coarsely chopped, plus more for garnish
2 6-oz containers fresh raspberries (~1 1/2 cups), plus more for garnish
1/4 cup granulated sugar
2 Tbsp. fresh lemon juice
2-4 tbsp fruit-flavored liqueur (such as Chambord, Grand Marnier, limoncello) or orange juice, as needed
2 cups mascarpone cheese (from 2 8-oz pkg.), at room temperature
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. vanilla extract
3/4 tsp. kosher salt
1 7-oz pkg. crisp ladyfingers

Stir together strawberries, raspberries, granulated sugar, and lemon juice in a large bowl, and let stand at room temperature 1 hour. Line the bottom of a 9-inch springform pan with plastic wrap. Coat sides of pan with cooking spray, and line sides with a 3-inch-wide strip of parchment paper. Set aside.

Drain berry mixture over a shallow bowl, reserving juice. Pour juice into a measuring cup (you should have about 1/2 cup), and add liqueur or orange juice to yield 2/3 cup liquid. Set aside.

Place mascarpone in a large bowl, and beat briefly with an electric mixer on low speed to loosen. Add cream, powdered sugar, vanilla, and salt; beat on medium-high speed until medium peaks form, about 2 minutes, stopping to scrape down sides of bowl as needed.

Dip 1 ladyfinger in berry liquid for about 3 seconds, and place in prepared pan. Repeat with remaining ladyfingers and berry liquid, breaking ladyfingers as necessary to fit snugly and create a solid layer. Evenly cover with half of the drained berries (about 2 cups), and spread half of the mascarpone whipped cream (about 3 cups) over berries. Repeat with another layer of ladyfingers, berries, and mascarpone whipped cream. Cover tightly with plastic wrap, and refrigerate until icebox cake is firm, about 4 hours.

When ready to serve, remove sides of pan, and peel away parchment paper. Remove springform bottom and plastic wrap. Using a large spatula or cake lifter, carefully transfer to a serving platter. Garnish with additional strawberries and raspberries. Slice and serve cake immediately. 

 

Raspberry Pistachio Thumbprints

1 c butter, softened

1/2 c powdered sugar

1 tsp vanilla

2 c all purpose flour

1/4 tsp salt

1 c finely chopped pistachios

1/2 c seedless raspberry jam

 

Preheat oven to 325°. In a bowl, cream butter and powdered sugar until light and fluffy, 3-4 minutes. Beat in vanilla. In another bowl, whisk flour and salt, gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1" balls. Place 1" apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 tsp jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. Dust with extra powdered sugar if desired.