Tangy Lemon Tart

1. 1

   Unfold and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2 to 1 3/4 inches deep). Prick bottom of crust with a fork. Freeze 10 minutes.

2. 2

   Line piecrust with parchment paper; fill with pie weights or dried beans.

3. 3

   Bake at 425u00b0 for 10 minutes. Remove weights and parchment paper; sprinkle crust with sugar, and bake 12 to 15 more minutes or until lightly browned.

4. 4

   Pour Tangy Lemon Tart Filling into crust; cover and chill 4 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.