lemon berry tart Spicy and heartier than traditional pumpkin pie, lemon berry tart is easy to make and a real crowd pleaser during the holidays. 

Ingredients

YIELD: 8 SERVINGS

CRUST

1 Graham Cracker Crust

prepared in a 9-inch tart or pie pan

LEMON FILLING

¼ cup cornstarch

2 cups vanilla soymilk cup granulated sugar

¼ cup plus 2 tablespoons

lemon juice

1½ tablespoons finely grated

lemon peel

1½ teaspoons lemon extract

1 teaspoon vanilla extract

GARNISH

2 to 3 cups sliced

strawberries, raspberries,

and/or blackberries

Method

To make the filling, combine the cornstarch with 3 to 4 table spoons of the soymilk in a medium saucepan and whisk until there are no lumps.

Place on medium heat and whisk in the remainder of the soymilk and all of the sugar. Cook, whisking often, for about 7 minutes, or until the mixture thickens but does not boil. Whisk vigorously as it thickens so that the mixture is smooth.

Remove from heat and pour into a medium bowl. Immediately whisk in the lemon juice, lemon peel, and extracts. Whisk rapidly until the mixture is smooth with no lumps.

Pour into the cooled crust. Cool, cover loosely, and refrigerate for 3 to 5 hours before serving.

To garnish, top with the strawberries arranged in a spiral just before serving. Store leftovers loosely covered in the refrigerator.