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Strawberry Lemon Graham Cracker Tart

Strawberry Lemon Graham Cracker Tart
Strawberry Lemon Graham Cracker Tart
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Strawberry Lemon Graham Cracker Tart

  1. 3 cup Fresh strawberries, stems removed

  2. 1/3 cup Giant Eagle granulated sugar

  3. 1 Tbsp. Cornstarch

  4. 1/3 cup Cold water

  5. 1 tsp. Lemon juice

  6. 1/2 tsp. Vanilla

  7. 1-1/2 cup Graham cracker crumbs

  8. 1/2 stick Giant Eagle margarine, melted

  9. 1/4 cup Brown sugar

  10. 1 can Lemon pie filling, 15 oz.

Prep Time: 01:20

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 3 cup Fresh strawberries, stems removed
  • 1/3 cup Giant Eagle granulated sugar
  • 1 Tbsp. Cornstarch
  • 1/3 cup Cold water
  • 1 tsp. Lemon juice
  • 1/2 tsp. Vanilla
  • 1-1/2 cup Graham cracker crumbs
  • 1/2 stick Giant Eagle margarine, melted
  • 1/4 cup Brown sugar
  • 1 can Lemon pie filling, 15 oz.

Recipe Directions:

To make the glaze, crush enough strawberries to make about 1/3 cup of crushed berries. Combine sugar and cornstarch with cold water. Stir, then add in pan or on top of double boiler. Add crushed berries and cook, stirring occasionally. Mixture will thicken and become clear. Add lemon juice and vanilla, and stir. Allow to cool completely. To make crust, combine graham cracker crumbs, melted margarine and brown sugar. Press into tart pan with removable bottom, until crust is about 1/4 inch thick on bottom and sides. Bake at 350 degrees for 20 minutes, then chill for 30 minutes. Spread lemon pie filling into cooled pie shell. Arrange remaining berries (sliced or whole) on tart. Pour the cooled glaze evenly over top of berries. Chill pie for 30 minutes before serving.

Serving per recipe:

8