Lemon Tart
Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe.
-Erlene Cornelius, Spring City, Tennessee
SERVINGS
|
6-8
|
CATEGORY
|
Dessert
|
METHOD
|
Chill
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup milk
- 3 egg yolks, beaten
- 1/4 cup butter
- 1 tablespoon grated lemon peel
- 1/3 cup lemon juice
- 1 cup (8 ounces) sour cream
- 1 pastry shell (9 inches), baked
- Whipped topping
DIRECTIONS
In a saucepan, combine the sugar and cornstarch. gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick).
Remove from the heat; stir in butter and lemon peel. Gently stir in the lemon juice. Cover and cool completely. Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping. Yield: 6-8 servings.