Lovely Lemon Tart
Serving Size / Yield
- 1 cup Sugar
- 2 tsp Finely Shredded Lemon Peel
- ¼ cup Cornstarch
- 1 cup Milk
- 3 Egg Yolks, beaten
- ¼ cup Butter
- ⅓ cup Lemon Juice
- 1 cup Sour Cream
- 1 Large Pastry Shell or smaller shells for smaller portions
- 1 pkg vanilla or lemon-flavored fondant, to frost
In saucepan, combine sugar and cornstarch. Slowly add milk. Cook and stir until mixture is thick. Reduce the heat and cook another 2 minutes.
Remove from the heat and stir in a little of the hot liquid into the yolks and then return it all to the pan.
Bring to a gentle boil, stirring constantly and cook another 2 minutes. The mixture will be very thick. Remove from heat and stir the butter and lemon peel. Gently stir in lemon juice.
Let cool completely, covered. Pour mixture into pie shell.
Refrigerate at least 2 hrs before cutting.
You can garnish with whipped topping or create a special design with fondant, if desired.