Fresh Lemon Tart In Cookie Crust

Prep Time:
15 minutes
Cook Time:
25 minutes
8 servings



1 2/3cupsH-E-B All-Purpose Flour,

1/4cupDomino Granulated Sugar,

10tablespoonsH-E-B Butter, thin sliced,

2H-E-B Egg Yolks,

1teaspoonvanilla extract,

1(4.3 oz) packageJell-O Lemon Flavor Cook & Serve Pie Filling,

3/4cupsugar or Splenda,

3egg yolks,

1(14 oz) refrigeratedHill Country Fare Whip Cream,

1/2cupfresh strawberries, washed and sliced,



2Sift the flour and sugar together into a large mixing bowl.

3Add sliced butter to flour mixture and mix with an electric mixer on low speed for 4 minute until mixture has a coarse texture; set mixture aside.

4Combine egg yolks and vanilla in a small bowl and mix with electric mixer on medium speed for 1 minute.

5Add the egg mixture to the flour mixture and mix with electric mixer on medium speed for 30 seconds.

6Shape the dough with your hands until a ball forms.

7Gently press the dough into a fluted tart or pie pan using your fingers.

8Chill the pie crust for 15 minutes.

9Heat oven to 450 degrees.

10Loosely cover piecrust with foil and bake on center oven rack for 10 minutes.

11Remove the foil and pierce the pie crust with a fork and bake 4 more minutes.

12Cool the piecrust before filling.


14Prepare the lemon pie filling according to package directions and pour into the prepared cookie crust.

15Allow pie to cool in refrigerator.

16Before serving, top each serving with whipped topping and several slices of strawberries

Nutritional Information

No Nutritional Information Available

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