Total Time
Prep 15 mins
Cook 0 mins

I always get so many compliments whenever I serve this tart. It looks like something you would get in a bakery and is a breeze to fix! It's light and refreshing--the ladies love it and it's one of my boy's favorite desserts! Originally from an Imperial Sugar advertisement I cut from a magazine years ago.

Ingredients Nutrition


  1. In small bowl combine the cream cheese, sugar, lemon peel and juice.
  2. Beat at medium speed with an electric mixer until light and fluffy, scraping sides of bowl often, about 1 to 2 minutes.
  3. Spread over baked pie crust.
  4. Chill at least 1 hour.
  5. Several hours before serving, arrange fruit on filling.
  6. I like to use the strawberries nearest the rim of the pie shell, then a ring of overlapping kiwi slices, then a ring of mandarin oranges followed with a "bull's-eye" of the crushed pineapple in the center.
  7. Brush the fruit with the melted apple jelly and serve.
  8. You may substitute whatever your favorite fruit or berries are for the topping.


Most Helpful

I like this recipe because it is so adaptable to whatever you have on hand. It's good as-is, but (in my opinion) even better with a graham crust. Last time i made it with a graham crust base in a springform pan. Heaped on the fruit (a layer of bananas tossed w/lemon juice, covered with drained canned oranges, sprinkled with chunks of fresh pineapple, and finished with a thick layer of fresh sliced strawberries). Yum!

incdeb April 12, 2004

Made this last night and It was GREAT...I used the pre-made grahm cracker crusts (6 in a package), and it was just the right amount for the filling...Because they were so small, I only fit strawberries and blueberries on them...Also, left off the apple jelly because I forgot to buy it...Overall, a definate keeper...EZ, look nice, and taste good....Thanks

Princess Flowerbreath January 19, 2007

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