Double-Decker Lemon Tart

Cooking time does not include 4 hour chilling time.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1 (15 ounce) package  refrigerated pie crusts
• 1  cup  whipping cream
• 1⁄4 cup sugar

• Garnish

•  lemon slice

• Tangy Lemon Tart Filling

• 1  cup sugar
• 3  tablespoons cornstarch
• 1⁄2 cup fresh lemon juice (about 4 large lemons)
• 4  large eggs, lightly beaten
• 1⁄4 cup butter, melted
• 2  drops  liquid  yellow food coloring

• Lemon Meringue Pie Filling

• 1  cup sugar
• 1⁄4 cup cornstarch
• 1⁄8 teaspoon salt
• 4  large  egg yolks
• 2  cups milk
• 1⁄3 cup fresh lemon juice
• 3  tablespoons butter or 3  tablespoons margarine
• 1  teaspoon  grated lemon rind
• 1⁄2 teaspoon vanilla extract

Directions

1. Unfold and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up the sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2- to 1 3/4-inches deep). Prick bottom and sides of piecrust with a fork. Freeze 10 minutes.
2. Line piecrust with parchment paper; fill with pie weights or dried beans.
3. Bake at 425° for 10 minutes. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.
4. Pour Tangy Lemon Tart Filling into piecrust; top with Lemon Meringue Pie Filling. Cover with plastic wrap, placing directly on Lemon Meringue Pie Filling. Chill at least 4 hours.
5. Beat cream and sugar at medium speed with an electric mixer until soft peaks form. Dollop on top of tart. Garnish, if desired.
6. Lemon Meringue Pie Filling:.
7. Whisk together first 3 ingredients in a heavy, nonaluminum, medium saucepan. Whisk together egg yolks, milk, and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. Bring to a boil, and boil, whisking constantly, 1 minute. Remove pan from heat; stir in butter, lemon rind, and vanilla extract until smooth.
8. Tangy Lemon Tart Filling:.
9. Whisk together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter. Cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes.