Lemon Dream Tart
This delicious, foolproof lemon tart is topped with an easy “meringue” that is simply heavenly.
- 1 refrigerated pie crust (from 15-ounce package), softened as directed on package
- 1 lemon
- 2 cups water
- 1/3 cup sugar
- 2 egg yolks
- 1 package (2.9 ounces) lemon cook and serve pudding and pie filling (not instant)
- 2 tablespoons butter or margarine
- 1 jar (7 1/2 ounces) marshmallow creme
- 1 container (8 ounces) frozen whipped topping, thawed
Preheat oven to 425°F. Gently unfold crust onto Pastry Mat; roll to an 11 1/2-inch circle. Press into bottom and up sides of Tart Pan. Prick bottom of crust. Bake 8-10 minutes or until light golden brown. Remove from oven; cool completely.
Zest entire lemon using Zester/Scorer; set zest aside for garnish. Juice lemon to measure 3 tablespoons juice. In (2-qt.) Saucepan, combine 2 tablespoons of the lemon juice, water, sugar, egg yolks and pudding mix; whisk until well blended. Cook over medium heat until mixture comes to a full boil, stirring constantly. Remove from heat; add butter and stir until melted. Cool 10 minutes, stirring occasionally. Pour lemon mixture into crust; refrigerate 1 hour or until completely cool.
In Classic Batter Bowl, combine marshmallow creme and whipped topping; mix until well blended and smooth. Add remaining 1 tablespoon lemon juice; mix until smooth and glossy. Spread whipped topping mixture over tart using Large Spreader. Garnish with reserved lemon zest. Refrigerate 1 hour or until ready to serve.
- 12 servings
Nutrients per serving:
Calories 260, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 39 g, Protein 1 g, Sodium 130 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1/2 starch, 2 fruit, 2 fat (2 1/2 carb)