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Instructions |
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Mix sugar, cornstarch and salt in heavy saucepan.
Slowly blend in milk. Cook over medium heat,
stirring constantly, until mixture thickens and
boils for 30 seconds.
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Stir small amount of the hot mixture into beaten
eggs. Return egg mixture to sauscepan. Cook over
low heat, stirring constantly, until very thick
and smooth.
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Remove from heat and stir in lemon zest and
vanilla. Cool. Press a piece of waxed paper (or
similar) directly on surface of custard to prevent
formation of skin. Chill in refrigerator.
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Spread chilled custard filling in tart shell.
Place cleaned/hulled berries tightly on surface
of custard (standing on large end... you can
also cut the berries in half and overlap
slightly). Melt jelly in saucepan until fluid.
Spoon over strawberries. Chill before serving.
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Originally Submitted
2/22/2018
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