Lemon and Strawberry Tart

By Coppermouse

This super-simple lemon and strawberry tart is a delicious, light and fresh dessert that will WOW most everyone.

Ingredients

• 1 Pillsbury™ refrigerated pie crust, softened as directed on box
• 1 1/4 cups sugar
• 1/4 cup cornstarch
• 1 1/2 cups water
• 3 egg yolks, beaten
• 2 teaspoons grated lemon peel
• 1/3 cup lemon juice
• 1 tablespoon butter
• 2 cups strawberries, sliced
• 2 tablespoons strawberry jam

Preparation

Step 1

Heat oven to 450°F. Bake pie crust as directed on box, using 9-inch glass pie plate or 9-inch tart pan with removable bottom. Cool completely on cooling rack, about 30 minutes.

2. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer. Remove from heat
.
3. Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.

4. Gradually stir egg mixture back into hot mixture. Stir in lemon peel and lemon juice. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 minutes. Carefully pour hot lemon filling into crust. Cool 2 hours at room temperature. Refrigerate 1 hour before serving.

5. Heat jam in microwave 10 seconds; add to sliced strawberries, stirring gently to coat. Spoon strawberries evenly over top of tart, and serve. Cover and refrigerate any remaining tart.