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Tuesday, November 29, 2016

Lemon and Sour Cream Tart

Just a couple of days ago we celebrated the sweet day of National Bavarian Cream Pie Day. The pie we celebrate today is a bit tarter and some may even say a bit sour National Lemon Creme Pie Day can be a large variety of pies. Each of the pies in this category should have a lemon flavoring whether with a lemon curd or a lemon flavored creme.

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

Preheat oven to 400F.  Line a tart pan with pastry and trim edges.  Prick the bottom & sides with a fork.  Bake until light golden brown, about 20 minutes.  Remove from the oven and cool to room temperature.
In a saucier combine the cornstarch, sugar, lemon zest, lemon juice, egg yolks and milk.  Cook on medium heat until thick, stirring constantly.  Stir in the butter until fully combined and let the mixture cool to room temperature.  Stir in sour cream and pour filling into the tart shell.
Refrigerate for at least 4 hours.  The tart can be refrigerated for up to 24 hours.  Top with fresh lemon zest, berries or whipped cream.

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