Fast, easy desserts

1In pot, whisk sugar, lemon zest and lemon juice; over medium heat, bring to a boil. Reduce heat to low; cook 3 min. Gradually, in thin stream, whisk hot mixture into yolks. Pour through sieve into bowl to remove zest. Return to pot over medium heat; cook, whisking constantly, 4–5 min., until thickened. Remove from heat; stir in butter. Transfer to bowl. Cover surface with plastic wrap; refrigerate 2 hrs. or until chilled.

2Heat oven to 425°F. Let piecrust dough stand at room temp. for 10–15 min. to soften slightly. Unroll dough and fit into 9" tart pan with removable bottom; fold in excess dough, pressing against side of pan. Line dough with aluminum foil; fill with dried beans, rice or pie weights. Bake 12–15 min., until starting to brown. Remove foil and beans/rice/weights. Return crust to oven and bake 3–5 min., until golden brown. Cool on rack.

3Remove side of tart pan; keeping crust on bottom of pan, transfer to serving plate. Evenly spread lemon filling in tart shell. Cover loosely; refrigerate 2 hrs. or until filling is firm. Cut strawberries in half lengthwise. Starting from outside edge of tart, arrange strawberry halves over lemon filling.

SERVINGS: 8 PREP time: 40 min. TOTAL time: 4 hrs., 40 min.