Double-decker Lemon Tart

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts
• 1 cup whipping cream
• 1/4 cup sugar
• lemon slice
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup fresh lemon juice (about 4 large lemons)
• 4 large eggs, lightly beaten
• 1/4 cup butter, melted
• 2 drops liquid yellow food coloring
• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 4 large egg yolks
• 2 cups milk
• 1/3 cup fresh lemon juice
• 3 tablespoons butter or 3 tablespoons margarine
• 1 teaspoon grated lemon rind
• 1/2 teaspoon vanilla extract

Recipe

• 1 unfold and stack piecrusts on a lightly floured surface. roll into 1 (12-inch) circle. fit piecrust into the bottom and up the sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2- to 1 3/4-inches deep). prick bottom and sides of piecrust with a fork. freeze 10 minutes.
• 2 line piecrust with parchment paper; fill with pie weights or dried beans.
• 3 bake at 425° for 10 minutes. remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.
• 4 pour tangy lemon tart filling into piecrust; top with lemon meringue pie filling. cover with plastic wrap, placing directly on lemon meringue pie filling. chill at least 4 hours.
• 5 beat cream and sugar at medium speed with an electric mixer until soft peaks form. dollop on top of tart. garnish, if desired.
• 6 lemon meringue pie filling:.
• 7 whisk together first 3 ingredients in a heavy, nonaluminum, medium saucepan. whisk together egg yolks, milk, and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. bring to a boil, and boil, whisking constantly, 1 minute. remove pan from heat; stir in butter, lemon rind, and vanilla extract until smooth.
• 8 tangy lemon tart filling:.
• 9 whisk together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter. cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly. remove from heat, add food coloring, and let stand 10 minutes.