Meyer Lemon and Strawberry Tart

(30)
  4 reviews
  • 60 min prep time
  • 4 hr 0 min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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