Okay, so onto the fantastic Lemon and Strawberry tart I made last night! I've been in the mood for something that isn't chocolate (I think I might be sick) and decided to give this little treat a try!
I found the recipe on Pillsbury's site. It was pretty simple, but make sure you have everything ready to go because you can't leave the sugar/flour/cornstarch slurry alone (or else it will burn!)
So first, mix your sugar/flour/cornstarch in the sauce pan and have your water on hand. Use cold water, adding it slowly, as it ensures your mixture won't clump. Cornstarch is a little bugger for that! Bring the mix to a boil, stirring the entire time.
Then you beat your egg yolks (save the whites because you can make an angel food cake with them!!) Temper your egg yolks by adding a little bit of the slurry to the yolks slowly to bring everything up to the same temperature. The recipe says to add about half of the mixture to the eggs, I didn't do that. Just add enough to make sure your eggs aren't going to scramble. The mixture will turn a lovely shade of yellow!
After you've added the eggs, you can add your lemon zest and juice. Whisk away! Then once it has boiled, bring it off the heat, add your butter, mix it in so it melts and let stand for ten minutes. After it has cooled, add your mixture to your pre-cooked pie shell. I was feeling adventurous yesterday so I made my own! Simply Recipes offers some great advice on making crusts, check it out!
Then you stick the lemony goodness in the fridge for two hours, pull it out and put strawberries on top. The recipe calls for three cups, but I didn't have that many so I just lined the outside! :)
Put it back in the fridge for another two hours (Oh the waiting game!!!). Then slice it up and enjoy the little tart! :)
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