Double-Decker Lemon Tart
- 1 (15-ounce) package refrigerated piecrusts
- Tangy Lemon Tart Filling
- Lemon Meringue Pie Filling
- 1 cup whipping cream
- 1/4 cup sugar
- Garnish: lemon slices
- 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.
- Line piecrust with parchment paper; fill with pie weights or dried beans.
- Bake at 425° for 10 minutes. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.
- 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.
- Beat cream and sugar at medium speed with an electric mixer until soft peaks form. Dollop on top of tart. Garnish, if desired.
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