Ingredients
- Tangy Lemon Tart Filling:
- 1 (15 oz.) package refrigerated piecrust
- 1 tablespoons coarse sparkling sugar
- 2 recipes Tangy Lemon Tart Filling
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup fresh lemon juice
- 4 large eggs lightly beaten
- 1/4 cup butter melted
- 2 drops liquid yellow food coloring
Preparation
Step 1
Unfold and stack pie crusts on a lightly floured surface. Roll into 1 (12” circle). Fit pie crust into bottom and up sides of a 9” deep dish tart or quiche pan about 1.5 to 1-3/4” deep. Prick bottom of crust with a fork. Freeze 10 minutes. Line pie crust with parchment paper, fill with pie weights or dried beans. Bake at 425 for 10 minutes. Remove weights and parchment paper, sprinkle crust with sugar, and bake 12-15 minutes more or until lightly browned. Pour tangy lemon tart filling into crust, cover and chill 4 hours or until set.
Tangy Lemon Tart Filling:
Whisk together sugar and cornstarch in a heavy nonaluminum medium saucepan, gradually whisk in lemon juice, eggs and butter. Cook mixture, whisking constantly, over medium low heat 8-12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 20 minutes.