Sour Cream Lemon Tarts Recipe

Name: Sour Cream Lemon Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 2 tablespoons cornstarch; 2/3 cup whole milk; 2 large egg yolks; 3 tablespoons lemon juice; 2 teaspoons lemon peel, grated; 2 tablespoons butter; 2/3 cup reduced-fat sour cream; 6 miniature graham cracker pie crusts, ready-to-fill; whipped cream (to garnish); lemon slice (to garnish)

Servings: persons

1/2 cup sugar
2 tablespoons cornstarch
2/3 cup whole milk
2 large egg yolks
3 tablespoons lemon juice
2 teaspoons lemon peel, grated
2 tablespoons butter
2/3 cup reduced-fat sour cream
6 miniature graham cracker pie crusts, ready-to-fill
whipped cream (to garnish)
lemon slice (to garnish)

1
Whisk sugar and cornstarch in a 1 quart saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth.
2
Bring to a boil over medium heat, stirring gently with a rubber spatula. Boil, stirring constantly, 30 seconds or until translucent and thick. Remove from heat. Add lemon peel and butter; stir until butter melts. Cover surface directly with wax paper to prevent a skin from forming. Cool to room temperature.
3
Fold in sour cream until well blended. Spoon about 1/3 cup into each crust. Cover loosely and refrigerate at least 4 hours until sest, or up to 2 days.
4
To serve, garnish with whipped cream and lemon slices.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup sugar, 2 tablespoons cornstarch, 2/3 cup whole milk, 2 large egg yolks, and more.

Yes, Sour Cream Lemon Tarts 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.

Sour Cream Lemon Tarts

How did you like this recipe?

Frequently Asked Questions