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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


  • 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


  • 1. 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).
  • 2. 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.

Nutritional Facts

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

Reviews for Lemon Tart

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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!"

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!!!!"

Reviewed Nov. 20, 2010

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

Reviewed Aug. 17, 2010

"Excellent - tangy and creamy. Love it!"

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