Lemon Dream Tart


  • 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


  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 8-10 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-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 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.

Yield: 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

Recipe credit: Pampered Chef