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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Cooking time does not include 4 hour chilling time. Ingredients:
1 (15 ounce) package refrigerated pie crusts |
1 cup whipping cream |
1/4 cup sugar |
lemon slice |
1 cup sugar |
3 tablespoons cornstarch |
1/2 cup fresh lemon juice (about 4 large lemons) |
4 large eggs, lightly beaten |
1/4 cup butter, melted |
2 drops liquid yellow food coloring |
1 cup sugar |
1/4 cup cornstarch |
1/8 teaspoon salt |
4 large egg yolks |
2 cups milk |
1/3 cup fresh lemon juice |
3 tablespoons butter or 3 tablespoons margarine |
1 teaspoon grated lemon rind |
1/2 teaspoon vanilla extract |
Directions:
1. Unfold and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up the sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2- to 1 3/4-inches deep). Prick bottom and sides of piecrust with a fork. Freeze 10 minutes.
2. Line piecrust with parchment paper; fill with pie weights or dried beans.
3. Bake at 425° for 10 minutes. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.
4. Pour Tangy Lemon Tart Filling into piecrust; top with Lemon Meringue Pie Filling. Cover with plastic wrap, placing directly on Lemon Meringue Pie Filling. Chill at least 4 hours.
5. Beat cream and sugar at medium speed with an electric mixer until soft peaks form. Dollop on top of tart. Garnish, if desired.
6. Lemon Meringue Pie Filling:.
7. Whisk together first 3 ingredients in a heavy, nonaluminum, medium saucepan. Whisk together egg yolks, milk, and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. Bring to a boil, and boil, whisking constantly, 1 minute. Remove pan from heat; stir in butter, lemon rind, and vanilla extract until smooth.
8. Tangy Lemon Tart Filling:.
9. Whisk together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter. Cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes.
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