Lemon Tart

Name: Lemon Tart
Ingredients: 1 cup sugar; 1/4 cup cornstarch; 1 cup 2% milk; 3 large egg yolks, lightly beaten; 1/4 cup butter, cubed; 1 tablespoon grated lemon peel; 1/3 cup lemon juice; 1 cup sour cream; Pastry for single-crust pie (9 inches), baked; Whipped topping

10 ingredients

3 steps

Ingredients

1 cup sugar
1/4 cup cornstarch
1 cup 2% milk
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon peel
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 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.