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12 servings, 1 piece (118 g) each
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Prepare using orange zest and juice.
If you don't have a tart pan, use a foil-lined 9-inch round cake pan instead. Prepare tart as directed. Use foil handles to remove tart from pan before cutting to serve.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It was OK, wouldn't make it again, didn't really like the lemon layer, and too many berries!!
I made this dessert for a dinner party and it received rave reviews. It is a very light and easy dessert to make. The only thing I would do differently, is to make sure everything is cooled before layering them. I didn't do that, and the crust became a little soggy and made the removable tart pan bottom difficult to get off without damaging the dessert. Also, I didn't toss the top blueberries with lemon zest and sugar. The blueberries were plenty sweet enough without adding extra sugar. I also used Coolwhip light to save a few calories.