Lemon and Strawberry Tart

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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

Directions

  1. 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. 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. 3 Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.
  4. 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. 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.

Notes

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Recipe Step Photos

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