1 c. flour
1 tbsp. sugar
1 tsp. grated lemon peel
1/8 tsp. salt
1/4 c. butter
1 egg, slightly beaten
2-6 tsp. water

FILLING:

2 eggs, slightly beaten
3/4 c. sugar
2 tbsp. flour
2 tsp. grated lemon peels
1/2 tsp. baking powder
2 tbsp. lemon juice

TOPPING:

2 c. fresh, strawberries, halved
2 tbsp. apple jelly, melted

Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour, 1 tablespoon sugar, 1 teaspoon lemon peel and salt; mix well. Using fork, cut in butter until mixture resembles coarse crumbs.

With fork, stir in 1 egg and enough water so that mixture forms a ball. Press in bottom and up sides of 9 1/2 or 10 inch tart pan with removable bottom. Bake at 375 degrees for 15 minutes. Reduce oven temperature to 350 degrees.

In medium bowl, combine all filling ingredients except lemon juice; blend well. Stir in lemon juice; blend well. Pour mixture over warm crust. Bake at 350 degrees for 20-25 minutes or until top is light golden brown. Cool to room temperature. Arrange strawberries on top. Brush with jelly. Store in refrigerator. Makes 10 servings.