Lemon Tart

By KodiakDavis

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

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 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).
Remove from the heat; stir in butter and lemon peel.
Gently stir in 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.