I get this yearly calendar from Pillsbury every year. For the month of March the recipe is Meyer Lemon & Strawberry Tart. This recipe looked delicious. Therefore; I ordered some Meyer lemons from the Lemon Ladies Orchard out of Emerald Hills, CA. I followed the directions step by step except for the topping. Instead of adding 3 cups of fresh sliced strawberries on top I softened it first by cooking it. This is a nice recipe. Meyer lemons add a nice sweet/tart taste to the recipe.
Recipe as directed from Pillsbury.
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 (I used unsalted butter)
3 cups fresh strawberries, sliced
Link to Recipe:
Pillsbury Meyer Lemon & Strawberry Tart
I sliced 3 cups of strawberries, 2 tablespoons of Meyer lemon juice, 1 tablespoon cornstarch, and 1 tablespoon of sugar in a pan and cooked on medium low heat until the strawberries started to soften.
1) Heat oven to 450 degrees Fahrenheit. Bake pie crust as direct on box for One-Crust Baked Shell, using 9 inch tart pan with removable bottom or 9 in glass pie plate. Cool on cooling rack 15 minutes.
2) In a 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.
Lemon Ladies Orchard: