Lemon Tart Recipe

Name: Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. sugar; 1/4 c. cornstarch; 1 c. milk; 3 eggs; 1/4 c. butter or margarine; 1 Tbsp. lemon peel, grated; 1/3 c. lemon juice; 1 c. sour cream (8 oz.); 1 (9-inch) pastry shell, baked; whipped topping

Servings: persons

1
In a saucepan, combine the sugar and cornstarch. Gradually add milk until smooth. Cook over medium-high heat until thickened. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in small amount of the hot liquid into egg yolks and return all to the pan. Bring to a boil, stirring constantly. Cook 2 minutes more. (Mixture will be very thick.) Remove from the heat. Stir in butter and lemon peel. Gently stir in the lemon juice. Cover and cool completely. Fold in the sour cream. Pour into the baked pie shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping. Refrigerate the leftovers. Yield: 6 to 8 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. sugar, 1/4 c. cornstarch, 1 c. milk, 3 eggs, and more.

Yes, Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Tart

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