Gluten-Free Lemon Tart

(0)
  0 reviews
  • 25 min prep time
  • 3 hr 10 min total time
  • 7 ingredients
  • 8 servings

Ingredients

Crust

1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough

Filling

2
eggs
1
cup sugar
2
teaspoons finely shredded lemon peel
1/2
cup fresh lemon juice
1/2
cup butter, softened
Fresh strawberries, raspberries or blueberries, if desired

Directions

  1. 1 Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press evenly in bottom and up side of ungreased 9-inch tart pan with removable bottom or 9-inch glass pie plate. Prick bottom of crust with fork.
  2. 2 Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 8 to 10 minutes longer or until edges are golden brown. Cool completely, about 20 minutes.
  3. 3 In small bowl, beat eggs slightly. In nonreactive 2-quart saucepan, mix sugar, lemon peel and lemon juice with whisk. Heat to boiling over medium heat. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten eggs; mix well. Gradually stir egg mixture back into hot mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Gently boil and stir 1 minute. Remove from heat; stir in butter until melted. Let stand 10 minutes.
  4. 4 Carefully pour hot lemon filling into baked crust. Refrigerate at least 2 hours or until set. Garnish each serving with berries. Cover and refrigerate any remaining tart.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved