Serves:

Ingredients:

Directions:

For the filling:

Combine all of the ingredients in a heavy medium saucepan and whisk constantly over low heat until thickened and cooked through.Do not allow to come to a boil.Immediately transfer mixture into a bowl and lay a piece of plastic wrap directly onto surface.Chill in refrigerator at least 3 hours or overnight.

Crust:in the bowl of a food processor combine butter and sugar. Add egg and lemon peel and process.Add in flour and process until a dough
forms.Remove from bowl, wrap in plastic and chill for 1 hour.Roll dough out on lightly floured surface into a 12-inch diameter round.Transfer dough
to an 9-inch tart pan.Press into pan and trim edges.Chill dough in freezer until very cold. Blind-bake in a preheated 400 degree oven for 15 minutes.Remove
foil and beans and continue baking at 375 degrees until the crust is golden - about 10 minutes.Cool crust on rack completely.Remove pan sides and place
crust on a platter.

Spread lemon cream evenly over bottom of crust.Arrange strawberries in concentric circles atop the cream, covering completely.Brush with melted red currant
jelly and chill for about 1 hour or until set.