HEB logo
Fresh Lemon Tart In Cookie Crust
Prep Time:
15 minutes
Cook Time:
25 minutes
8 servings

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


Sift the flour and sugar together into a large mixing bowl.
Add sliced butter to flour mixture and mix with an electric mixer on low speed for 4 minut
e until mixture has a coarse texture; set mixture aside.
Combine egg yolks and vanilla in a small bowl and mix with electric mixer on medium speed
for 1 minute.
Add the egg mixture to the flour mixture and mix with electric mixer on medium speed for 3
0 seconds.
Shape the dough with your hands until a ball forms.
Gently press the dough into a fluted tart or pie pan using your fingers.
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 minutes.
Remove the foil and pierce the pie crust with a fork and bake 4 more minutes.
Cool the piecrust before filling.
Prepare the lemon pie filling according to package directions and pour into the prepared c
ookie crust.
Allow pie to cool in refrigerator.
Before serving, top each serving with whipped topping and several slices of strawberries

Nutritional Information

No Nutritional Information Available