Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) fresh lemon zest
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) salt
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) plain Greek yogurt
  • 1/4 cup (50g) powdered sugar
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (2g) vanilla extract
  • 1 cup (150g) sliced strawberries
  • 1 cup (150g) fresh blueberries
  • 1 sliced kiwi (approx. 70g)
  • 1 sliced mango or peach (approx. 100g)
  • 2 tbsp (30ml) apricot preserves
  • 1 tbsp (15ml) warm water

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12x17 inch rimmed baking sheet with parchment paper.
  2. Beat softened butter and sugar until pale and fluffy. Mix in the egg, vanilla, and lemon zest until fully incorporated.
  3. Stir in the flour, baking powder, and salt. Mix just until the flour streaks disappear.
  4. Press the dough evenly across the bottom of the prepared baking sheet, rolling it thin. Bake for 18–20 minutes until edges are pale golden brown.
  5. Allow the crust to cool completely on the pan to prevent the frosting from melting.
  6. Whip softened cream cheese until smooth. Add Greek yogurt, lemon juice, and vanilla, beating on medium-high until airy.
  7. Gradually fold in the powdered sugar until the frosting is smooth and holds a soft peak.
  8. Spread the frosting in an even layer across the cooled lemon cookie base using an offset spatula.
  9. Arrange sliced strawberries, blueberries, kiwi, and mango/peach in a mosaic pattern over the frosting.
  10. Mix apricot preserves with warm water and brush lightly over the fruit to create a natural glaze.