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Lemon Tart

Total Time

Prep: 10 min. + chilling Bake: 10 min. + cooling

Makes

6-8 servings

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

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup 2% milk
  • 3 large egg yolks, room temperature, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • 1/3 cup lemon juice
  • 1 cup 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 zest. 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.

Nutrition Facts

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

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