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.