Meyer Lemon & Strawberry Tart

MEYER LEMON & STRAWBERRY TART

Ingredients

CRUST
1 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
CRUST 

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.

FILLING

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.

Carefully pour hot lemon filling in crust. Cool 2 hours; 

TOPPING

Top with strawberry slices. Refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.

Meyer lemons are slightly sweeter and less acidic than more common varieties. You can easily use regular lemons, it will just have a crisper lemon flavor.