Lemon and Strawberry Tart

I needed a recipe to use up some of the lemons and strawberries from my post yesterday!  This was a winner.  :)

1 9" pie crust
1 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 1/2 cups water
3 egg yolks, beaten
1 tablespoon grated lemon peel
1/3 cup lemon juice
1 tablespoon butter
3 cups fresh strawberries, sliced

Bake pie crust as directed for 1-9" pie using a 9" pie plate or 9" tart pan with removable bottom.  Cool on cooling rack for at least 15 minutes.

In 2-quart saucepan,  mix sugar, cornstarch and flour. Gradually stir in water, stirring until smooth.  Heat to boiling over medium heat; cook and stir 1 minute longer.  Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.  Gradually stir egg mixture back into hot mixture.  Stir in lemon peel and lemon juice.  Cook over medium heat about 5 minutes, stirring constantly.  Remove from heat.  Add butter; stir until melted.  Let stand 10 minutes.

Carefully pour hot lemon filling in crust.  Cool 2 hours; top with strawberry slices.  Refrigerate until serving time.  Remove side of pan.  Cover and refrigerate any remaining tart.