 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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 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 |
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. Yield: 6-8 servings.
|
|