Double-Decker Lemon Tart

• 1 (15 ounce) package refrigerated pie crusts
• 1 cup whipping cream
• 14 cup sugar
• lemon slice
• 1 cup sugar
• 3 tablespoons cornstarch
• 12 cup fresh lemon juice (about 4 large lemons)
• 4 large eggs, lightly beaten
• 14 cup butter, melted
• 2 drops liquid yellow food coloring
• 1 cup sugar
• 14 cup cornstarch
• 18 teaspoon salt
• 4 large egg yolks
• 2 cups milk
• 13 cup fresh lemon juice
• 3 tablespoons butter or 3 tablespoons margarine
• 1 teaspoon grated lemon rind
• 12 teaspoon vanilla extract

1. Unfold and stack piecrusts on a lightly floured surface.
2. Roll into 1 (12-inch) circle.
3. Fit piecrust into the bottom and up the sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2- to 1 3/4-inches deep).
4. Prick bottom and sides of piecrust with a fork.
5. Freeze 10 minutes.
6. Line piecrust with parchment paper; fill with pie weights or dried beans.
7. Bake at 425 for 10 minutes.
8. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.
9. Pour Tangy Lemon Tart Filling into piecrust; top with Lemon Meringue Pie Filling.
10. Cover with plastic wrap, placing directly on Lemon Meringue Pie Filling.
11. Chill at least 4 hours.
12. Beat cream and sugar at medium speed with an electric mixer until soft peaks form.
13. Dollop on top of tart.
14. Garnish, if desired.
15. Lemon Meringue Pie Filling:.
16. Whisk together first 3 ingredients in a heavy, nonaluminum, medium saucepan.
17. Whisk together egg yolks, milk, and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat.
18. Bring to a boil, and boil, whisking constantly, 1 minute.
19. Remove pan from heat; stir in butter, lemon rind, and vanilla extract until smooth.
20. Tangy Lemon Tart Filling:.
21. Whisk together sugar and cornstarch in a heavy, nonaluminum, medium saucepan; gradually whisk in lemon juice, eggs, and butter.
22. Cook mixture, whisking constantly, over medium-low heat 8 to 12 minutes or until thick and bubbly.
23. Remove from heat, add food coloring, and let stand 10 minutes.

whipping cream, sugar, lemon slice, sugar, cornstarch, lemon juice, eggs, butter, coloring, sugar, cornstarch, salt, egg yolks, milk, lemon juice, butter, lemon rind, vanilla

Taken from www.food.com/recipe/double-decker-lemon-tart-157567 (may not work)