Lemon and Strawberry Tart

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

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  • prep time 30 min
  • total time 4 hr 0 min
  • ingredients 10
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Fresh lemon juice is preferred, but bottled lemon juice will work in a pinch.

May also top each cut slice with sliced strawberries immediately before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
150mg
150%;
Total Carbohydrate
54g
54%
(Dietary Fiber
1g
1%
  Sugars
36g
36%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
25%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.