Meyer Lemon and Strawberry Tart

Enjoy this easy Meyer lemon and strawberry tart for a delicious fresh dessert.

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Servings 8

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( 27 ) Ratings

27 Ratings

5 Stars

4 Stars 10%

3 Stars 38%

2 Stars 21%

1 Stars 10%

Member Reviews ( 3 )

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ingredients 10
Prep Time 60 min
Total Time 4 hr 0 min

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

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Directions

1 Heat oven to 450°F. 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.

EXPERT TIPS

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Expert Tips

Meyer lemons are slightly sweeter and less acidic than more common varieties.

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
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: 46g; 46%
(Dietary Fiber 1g 1% Sugars 28g 28% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 35%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 Starch; 1/2 Fruit; 1 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Angie92065

report Posted May. 14, 2013 1:43 PM

Made this for Mother's day this weekend, but only had wheat flour. Still came out very tasty, just not the brilliant yellow color! It was a HUGE Hit!

Missdew

report Posted Apr. 2, 2013 10:22 AM

This was very good. I made it for Easter and everyone loved it. Only thing I would suggest is to put the strawberries on just before eating it. Mine ended up a little runny from the ripe strawberries. It was still good just a little messy.

SLabarber28

report Posted May. 26, 2012 11:47 PM

The first time I made this it was very easy and simple. The directions were to the point and direct and easy to follow. One trick you can do for the pie crust since the pie crusts are a little short for the pie pan...so I just got my rolling pin and rolled out the dough a bit so the crust covered the edges of the pie pan! Overall after the pie was done it was amazing! The lemon filling was not to sour or sweet! It added the perfect taste with the strawberries! I Loved this tart pie and everyone ate it all! I am making this again for another family party!