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Lemon Tart

 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
6-8 ServingsPrep: 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.

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Lemon Tart (continued)

Nutritional Facts: 1 serving (1 slice) equals 386 calories, 21 g fat (11 g saturated fat), 124 mg cholesterol, 191 mg sodium, 45 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.