This is a great idea for Easter dessert. Its also a light dessert for any summer occasion! You will need...
1 ~ Pillsbury® refrigerated pie crust, softened as directed on box
Lemon Filling
- 1
- cup sugar
- 2
- tbsp cornstarch
- 2
- tbsp flour
- 1 1/2
- cups water
- 3
- egg yolks beaten
- 1
- tablespoon grated Meyer lemon peel
- 1/3
- cup Meyer lemon juice
- 1
- tablespoon butter or margarine
Topping
- 3
- cups fresh strawberries, sliced
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. In 2-quart saucepan, 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 10 minutes.
3. Carefully pour hot lemon filling in crust. Cool 2 hours; top with strawberry slices. Refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.
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