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Lemon Tart Recipe

Lemon Tart Recipe

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
TOTAL TIME: Prep: 10 min. + chilling Bake: 10 min. + cooling YIELD:6-8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Lemon Tart

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MY REVIEW
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
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
Reviewed Nov. 20, 2010

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

MY REVIEW
Reviewed Aug. 17, 2010

"Excellent - tangy and creamy. Love it!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.