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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.
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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.
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