Lemon Sour Cream Tart

By Texaschef11

Ingredients

• 1 9-inch pie or tart crust
• 1/4 cup cornstarch
• 1 cup sugar
• 4 tablespoons butter
• 1 cup sour cream
• 1 tablespoon finely grated lemon zest
• 1/2 cup lemon juice
• 3 egg yolks, beaten
• 1 cup milk
• 1 cup heavy cream, whipped

Preparation

Step 1

1) Preheat oven to 400 degrees F.
2) Line a tart or pie pan with pastry. Flute edges. Prick bottom of sides with fork. Bake until light golden brown, about 20 minutes. Remove from oven. Cool to room temperature.
3) Combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk in a heavy saucepan. Cook on medium heat until thick, stirring constantly. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into tart shell.
4) Refrigerate for at least 4 hours. The pie can be refrigerated for up to 24 hours. Top with dollops of whipped cream just before serving. Yield 8 to 10 servings.