Summer lemon/strawberry Tart

Summer Lemon Strawberry Tart

Crust

Pillsbury refrigerated pie crust softened and baked according to directions

Lemon pie filling

1 cup sugar

 2 T cornstarch

2 T flour

1 1/2 cups water

3 egg yolks beaten

1 T grated lemon peel

1/3 cup lemon juice

1 T butter

Topping

3 cups fresh strawberries, sliced

Heat oven to 450 degrees

Bake pie crust as directed on box for one crust baked pie shell.

Use a 9 inch tart pan with removeable bottom or a 9 in glass  pie plate.

Cool for approx. 15 min.

In a 2 qt. sauce pan, mix sugar, cornstarch and flour.  Gradually stir in water, stirring until smooth.  Heat to boiling over medium heat; cook and stir 1 minute longer.  Remove from heat.  Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.  Gradually stir egg mixture back into hot mixture.  Stir in lemon peel and lemon juice. Cook over medium heat about 5 minutes; stirring constantly.  Remove from heat, add butter; stir until melted.. Let stand approx. 10 minutes

Carefully pour hot lemon filling into crust.  Cool 2 hours; top with strawberry slices.  Refrigerate until  serving time. Remove side of pan. Cover and refrigerate any remaining tart.

Helpful Hint:  Sometimes crust will puff slightly in center during baking, pricking again after baking helps deflate the puffing. One or two pokes should do the trick..

*****p.s. Shortcut for lemon pudding use packaged lemon pie filling cooked on stove according to directions.


Happy Baking and Cooking from my kitchen to yours,