- Level: Intermediate
- Yield: 1 (9 1/2-inch) tart
- Total Time: 3 hr 35 min
- Prep Time: 10 min
- Inactive Time: 3 hr
- Cook Time: 25 min
- 1 (15-ounce) box unroll-and-bake pie crusts (suggested brand: Pillsbury)
- 1 (4.3-ounce) package lemon pudding mix (recommended: Jell-O cook and serve)
- 4 egg yolks
- 1/4 cup sugar
- 3 cups lemonade
- 2 teaspoons finely grated lemon zest
- Fresh berries and whipped cream for garnish
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- Preheat your oven to 350F (175C) and get ready to create a zesty masterpiece that'll brighten any day!
- Unroll the pie crusts per package instructions, fit into a 9-inch tart pan, trim excess, and prick the bottom and sides with a fork. Bake on a sheet until golden brown, about 15 minutesthis crispy base is worth every second.
- While it bakes, whisk pudding mix, egg yolks, sugar, lemonade, and zest until smooth. Simmer in a saucepan over medium heat, stirring constantly, until boiling (about 10 minutes). Cool 5 minutes, stirring now and then, for that perfect silky filling.
- Pour into the baked shell and chill until setpatience here rewards you with dreamy texture!
- Top slices with fresh berries and whipped cream for a burst of sunshine. Slice, savor, and watch it disappearyour guests will rave!
