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Apple Lemon Puff
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Blueberry Honey Cobbler
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Chocolate Filled Meringue Shells with Strawberry Sauce
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Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
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Lazette's Luscious Strawberry Cheesecake
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Nanaimo Bars
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Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Strawberry Lemon Tart

**CRUST**

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon grated lemon peel
1/8 teaspoon salt
1/4 cup margarine or butter
1 egg -- slightly beaten
2 to 6 teaspoons water

**FILLING**

2 eggs -- slightly beaten
3/4 cup sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon peel
1/2 teaspoon baking powder
2 tablespoons lemon juice

**TOPPING**

2 cups strawberries -- halved
2 tablespoons apple jelly -- melted

Heat oven to 375F. In medium bowl, combine 1 cup flour, 1 tablespoon sugar, 1 teaspoon lemon peel and salt; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. With fork, stir in 1 egg and enough water until mixture forms a ball. Press in bottom and up sides of 9 1/2 or 10-inch tart pan with removable bottom. Bake at 375F. for 15 minutes.

Reduce oven temperature to 350F. In medium bowl, combine all filling ingredients except lemon juice; blend well. Stir in lemon juice. Pour mixture over warm crust. Bake at 350F for 20 to 25 minutes or until top is light golden brown. Cool to room temperature. Arrange strawberries over top; brush with melted jelly. Store in refrigerator.

10 servings.