RASPBERRY-LEMON TART

By angielaine

Ingredients

• 1/2 (15-ounce) package unfolded refrigerated unbaked pie crust (1 crust)
• 1/2 cup Granulated Sugar
• 1/4 cup Cornstarch
• 1 1/4 cups Water
• 2 Eggs, lightly beaten
• 2 Tbsp Margarine or Butter
• 1/2 cup Lemon Juice from concentrate
• 2 cups fresh Raspberries or sliced Strawberries
• Sifted Powdered Sugar

Preparation

Step 1

Preheat oven to 450°F. Roll pie crust on a floured surface to an 11 ½ - inch circle. Ease into a 10-inch tart pan with removable bottom. Trim even with edge; prick well with fork. Line with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes longer or until golden. Cool. Combine sugar and cornstarch in medium sized saucepan. Stir in water. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat. Gradually stir about half of the hot mixture into eggs; return egg mixture to saucepan. Cook and stir until almost boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir in margarine or butter; gently stir in lemon juice. Spread in prepared tart shell. Chill for 4 to 24 hours. Before serving, remove sides of pan. Place berries in center of tart and sprinkle with powdered sugar.