AuthorFran Tunno
Mix the flour and dash of salt together and mix in the softened butter. Add the cold water until it comes together like a paste. Spread it into 8 four-inch circles. This amount should make about 8 circles about 1/4 to 1/3 inch thick. Bake at 350 for about 20 minutes or until lightly browned on the bottom. Remove from oven and set aside.
Prepare the Jello Lemon Pudding and Pie mix according to the package directions. Add sugar to the mixture in a medium pan, stir to combine, then add 3 egg yolks and 1/2 cup of water to the pan. Stir well over medium heat, then add the remainder of the water and bring it to a boil. The mixture will thicken. When done, cover the pan and set it aside to cool, then place the pudding in the refrigerator to completely cool.
Mix the sour cream, sugar lemon rind and lemon juice together. Refrigerate until ready to use.
When ready to assemble. Take one of the pastry discs, place it on a plate and cover it with 1/3 cup (or more) of the cooled pudding, top it with 1 to 2 tablespoons (or more) of the with the sour cream mixture, then top it with sliced strawberries, blueberries or blackberries, sprinkle with powdered sugar and serve.
Ingredients
Directions
Mix the flour and dash of salt together and mix in the softened butter. Add the cold water until it comes together like a paste. Spread it into 8 four-inch circles. This amount should make about 8 circles about 1/4 to 1/3 inch thick. Bake at 350 for about 20 minutes or until lightly browned on the bottom. Remove from oven and set aside.
Prepare the Jello Lemon Pudding and Pie mix according to the package directions. Add sugar to the mixture in a medium pan, stir to combine, then add 3 egg yolks and 1/2 cup of water to the pan. Stir well over medium heat, then add the remainder of the water and bring it to a boil. The mixture will thicken. When done, cover the pan and set it aside to cool, then place the pudding in the refrigerator to completely cool.
Mix the sour cream, sugar lemon rind and lemon juice together. Refrigerate until ready to use.
When ready to assemble. Take one of the pastry discs, place it on a plate and cover it with 1/3 cup (or more) of the cooled pudding, top it with 1 to 2 tablespoons (or more) of the with the sour cream mixture, then top it with sliced strawberries, blueberries or blackberries, sprinkle with powdered sugar and serve.
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