Recipe courtesy of Sandra Lee
Episode: Sassy and Hot
Save Recipe Print
Total:
3 hr 35 min
Prep:
10 min
Inactive:
3 hr
Cook:
25 min
Yield:
1 (9 1/2-inch) tart
Level:
Intermediate
Total:
3 hr 35 min
Prep:
10 min
Inactive:
3 hr
Cook:
25 min
Yield:
1 (9 1/2-inch) tart
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.

While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.

Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.

Serve with fresh berries and whipped topping.

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