Lemon Tart

By Crick

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup milk
• 3 egg yolks, beaten
• 1/4 cup butter
• 1 tablespoon grated lemon peel
• 1/3 cup lemon juice
• 1 cup sour cream
• 1 9 inch pastry shell, baked
• 1 cup whipped topping

Details

Servings 8

Preparation

Step 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 heat. Stir a small amount of hot liquid into egg yolks; retulrn all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer unti mixture is thick. Remove from 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. Garnish with whipped topping.