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Lemon Tart
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1 cup sugar
1/4 cup cornstarch
1 cup milk
3 egg yolks, beaten
1/4 cup butter or margarine
1 tablespoon grated lemon peel
1/3 cup lemon juice
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked
Whipped topping
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |