Meyer Lemon and Strawberry Tart

By carvalhohm

Ingredients

• Crust:
• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• Meyer Lemon Filling:
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose 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

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 450°. 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.

Because the crust will sometimes puff a little in the middle during baking, pricking it again after baking helps "deflate" the puffing. One or two pokes with a fork should do the trick!

1 Serving: Calories 280