Fresh Lemon Tart In Cookie Crust
1 2/3 cups H-E-B All-Purpose Flour
1/4 cup Domino Granulated Sugar
10 tablespoons H-E-B Butter, thin sliced
2 H-E-B Egg Yolks
1 teaspoon vanilla extract
1 (4.3 oz) package Jell-O Lemon Flavor Cook & Serve Pie Filling
3/4 cup sugar or Splenda
3 egg yolks
1 (14 oz) refrigerated Hill Country Fare Whip Cream
1/2 cup fresh strawberries, washed and sliced
COOKIE CRUST: 1.
Sift the flour and sugar together into a large mixing bowl.
Add sliced butter to flour mixture and mix with an electric mixer on l
ow speed for 4 minute until mixture has a coarse texture; set mixture
Combine egg yolks and vanilla in a small bowl and mix with electric mi
xer on medium speed for 1 minute.
Add the egg mixture to the flour mixture and mix with electric mixer o
n medium speed for 30 seconds.
Shape the dough with your hands until a ball forms.
Gently press the dough into a fluted tart or pie pan using your finger
Chill the pie crust for 15 minutes.
Heat oven to 450 degrees.
Loosely cover piecrust with foil and bake on center oven rack for 10 m
Remove the foil and pierce the pie crust with a fork and bake 4 more m
Cool the piecrust before filling.
PIE FILLING: 1.
Prepare the lemon pie filling according to package directions and pour
into the prepared cookie crust.
Allow pie to cool in refrigerator.
Before serving, top each serving with whipped topping and several slic
es of strawberries