Lemon Tart with Strawberries
Cool and tangy, this easy dessert only has 4 simple ingredients.
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- 2 pie crusts, from 1 box refrigerated, 2 crusts per box
- 21 ounces Lemon Creme Pie Filling, from 1 can
- 5 large strawberries, stemmed and halved lengthwise
- 2 tbsp powdered sugar
Preheat oven according to pie crust package directions. Place your tart pans or lids onto a baking pan lined with parchment. If using mason jar lids, you will want to place the insert into the ring with the rubber down. Give each lid a light spray with cooking spray. Set aside.
Roll piecrusts on a floured board into two 14 x 8 rectangles. Cut dough into circles about an inch wider than your lids (or tart pans if you are using them). Place dough into tins, sides extending slightly over top of the pans. Use a fork to dock the dough in the bottom of the pans. Chill in refrigerator for 15 minutes, then bake according to package directions until golden brown. When done, set aside to cool.
Leaving crusts in pan (lids) fill each crust with Lemon Creme. Place a strawberry half on top of each tart. Chill 2 to 3 hours. To remove from lid, pick up lid from the sides, push up on the insert from underneath an "pop" out the tart.
Dust with powdered sugar before serving. Enjoy!
Serving: 1Tart | Calories: 246kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 286mg | Potassium: 54mg | Fiber: 1g | Sugar: 19g | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg
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