Deborah Harroun from the Taste & Tell blog makes lemon marshmallow tart in the kitchen.
An easy spring recipe anyone can make.
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, meltedFilling:
2 cups lemon curd (store bought or homemade)
1 (7-oz) container marshmallow creme
diced strawberries or raspberriesDirections:
Prepare the crust:
Preheat the oven to 350F.
In a bowl, mix together the graham cracker crumbs, sugar and butter.
Press into an 11-inch tart pan.
Bake in the preheated oven for 6-8 minutes, or until golden brown.
Remove and cool completely.
When the crust is cool, combine the lemon curd and the marshmallow creme in a bowl. Whisk until smooth. Pour into the cooled crust, and refrigerate until set up, at least a couple of hours. Serve with diced strawberries or with raspberries.
You can find more of Deborah's recipes at www.tasteandtellblog.com
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