Lemon Tart Recipe
Lemon Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup 2% milk
  • 3 egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon peel
  • 1/3 cup lemon juice
  • 1 cup (8 ounces) sour cream
  • Pastry for single-crust pie (9 inches), baked
  • Whipped topping

Directions

In a large saucepan, combine 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 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.
Originally published as Lemon Tart in Taste of Home February/March 2003, p33

Nutritional Facts

1 slice: 386 calories, 21g fat (11g saturated fat), 124mg cholesterol, 191mg sodium, 45g carbohydrate (28g sugars, 0 fiber), 4g protein.

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup 2% milk
  • 3 egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon peel
  • 1/3 cup lemon juice
  • 1 cup (8 ounces) sour cream
  • Pastry for single-crust pie (9 inches), baked
  • Whipped topping
  1. In a large saucepan, combine 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).
  2. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Cover and cool completely.
  3. Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping. Yield: 6-8 servings.
Originally published as Lemon Tart in Taste of Home February/March 2003, p33

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Reviews forLemon Tart

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MY REVIEW
adamscook User ID: 7795459 241634
Reviewed Jan. 12, 2016

"This is the best lemon pie I've ever had. Every time I make everyone asks for the recipie. It is Absolutely delicious!"

MY REVIEW
Spiffy64 User ID: 5125460 137869
Reviewed Mar. 22, 2011

"This pie was absoloutely amazing-simply delicious. I don't care for lemon meringue and was apprehensive to try this but it was so yummy! The best lemon pie I have ever had. The perfect lemon flavor sweet but with the right amount of tartness. I didn't have any lemon peel so I left it out, I did add a drop of lemon extract....The results was so delicious!!!!"

MY REVIEW
Sprowl User ID: 29186 90284
Reviewed Nov. 20, 2010

"Love this pie and its perfect for the times people are over who don't care for meringue."

MY REVIEW
marilynkay User ID: 1645535 53983
Reviewed Aug. 17, 2010

"Excellent - tangy and creamy. Love it!"

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