Meyer Lemon Tart .......

I finally found Meyer lemons this past weekend at the farm I frequent in New Hampshire.  Now all I needed was a delicious recipe that would highlight their subtle tartness.  I  found just what I had been looking for in a Pillsbury recipe  Was it ever delicious.  Here is the recipe.
 Ingredients:

1 cup sugar

2 tbsp. cornstarch 

2 tbsp. flour

1 1/2 cups water 

3 eggs yolks, beaten 

1 tbsp. Meyer lemon zest 

1/3 cup Meyer lemon juice 

1 tbsp. butter

1 Pillsbury pie crust 

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Cool on cooling rack 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 blackberries ans strawberry slices. Refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.

The tart was a great success and won raves all around.