Gluten-Free Lemon Tart

Name: Gluten-Free Lemon Tart
Prep time: 25 min
Total time: 3 h 10 min
Yield: 8
Ingredients: CRUST; 1/2 tub Pillsbury* Gluten Free Refrigerated Pie and Pastry Dough; FILLING; 2 eggs; 1 cup (250 mL) sugar; 2 tsp (10 mL) finely shredded lemon peel; 1/2 cup (125 mL) lemon juice; 1/2 cup (125 mL) butter, softened; Fresh strawberries, raspberries or blueberries, if desired

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Prep 25 min
Total 3 hr 10 min
Servings 8

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Enjoy this easy lemon tart that’s made with Pillsbury* Gluten Free pie and pastry dough. Make it special by topping with fresh raspberries or blueberries--a perfect dessert to serve your guests.

Aug 13, 2014

Ingredients

CRUST
1/2 tub Pillsbury* Gluten Free Refrigerated Pie and Pastry Dough
FILLING
2 eggs
1 cup (250 mL) sugar
2 tsp (10 mL) finely shredded lemon peel
1/2 cup (125 mL) lemon juice
1/2 cup (125 mL) butter, softened
Fresh strawberries, raspberries or blueberries, if desired

Steps

1

Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press evenly in bottom and up side of ungreased 9-inch tart pan with removable bottom or 9-inch glass pie plate. Prick bottom of crust with fork.
2

Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 8 to 10 minutes longer or until edges are golden brown. Cool completely, about 20 minutes.
3

In small bowl, beat eggs slightly. In nonreactive 2-quart saucepan, mix sugar, lemon peel and lemon juice with whisk. Heat to boiling over medium heat. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten eggs; mix well. Gradually stir egg mixture back into hot mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Gently boil and stir 1 minute. Remove from heat; stir in butter until melted. Let stand 10 minutes.
4

Carefully pour hot lemon filling into baked crust. Refrigerate at least 2 hours or until set. Garnish each serving with berries. Cover and refrigerate any remaining tart.