Lemon Dream Tart

Yield: 12 servings

Ingredients

• 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 (2.9 ounce) box lemon cook and serve pudding and pie filling (not instant)
• 2 tablespoons butter or margarine
• 1 (7 1/2 ounce) jar marshmallow creme
• 1 (8 ounce) container frozen whipped topping, thawed

Instructions

1. Heat oven to 425 degrees F.
2. Gently unfold crust onto Baker's Mat; roll to an 11 1/2 inch circle. Press into bottom and up sides of Tart Pan. Prick bottom of crust.
3. Bake for 8 to 10 minutes or until light golden brown. Remove from oven; cool completely.
4. Zest entire lemon using Lemon Zester/Scorer; set zest aside for garnish. Juice lemon to measure 3 tablespoons juice.
5. In Small (2 quart) 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 for 10 minutes, stirring occasionally.
6. Pour lemon mixture into crust; refrigerate 1 hour or until completely cool.
7. 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.
8. Refrigerate 1 hour or until ready to serve.

Nutrition

Per serving: Calories 260, Total Fat 11g, Saturated Fat 7g, Cholesterol 45mg, Carbohydrate 39g, Protein 1g, Sodium 130mg, Fiber 0g

Attribution

Recipe credit: Pampered Chef