CREAMY LEMON TARTS
These are perfect to serve at a get together, this recipe makes a ton of tarts (about 50 mini tarts) but the recipe can be cut in half if desired. The original recipe states to prepare the lemon mixture on top of the stove, but this tends to scorch easily so the second time I made it, it worked out better in the microwave, but you can definitely prepare it on top of the stove in a heavy-bottomed saucepan if desired. Although it is always better to use fresh lemon juice, I use the juice of two lemons and bottled lemon juice to make up the 1 cup, this is very lemony and tart, so you might want to adjust the sugar to suit taste, just add in more while the mixture is cooking.
Provided by Kittencalrecipezazz
Categories Tarts
Time 35m
Yield 50 mini tarts
Number Of Ingredients 11
Steps:
- In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
- Microwave on HIGH until thick (removing about every minute to whisk/stir).
- Cook until thickened.
- Stir in butter; whisk until butter has melted and the mixture is smooth.
- Cool to almost room temperature, stirring every so often.
- Stir in sour cream until well blended.
- Divide evenly between baked tart shells.
- Top with a dollup of Cool Whip.
- Delicious!
Nutrition Facts : Calories 83, Fat 4.7, SaturatedFat 2.8, Cholesterol 32.5, Sodium 24, Carbohydrate 10, Fiber 0.1, Sugar 8.3, Protein 0.7
LEMON TART
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- 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)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.
Nutrition Facts : Calories 386 calories, Fat 21g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
SOUR CREAM-LEMON PIE
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
SOUR CREAM LEMON TARTS
This one was in my stash. I haven't tried them yet but they sound wonderful. I love anything lemon. Time does not include chilling.
Provided by TXOLDHAM
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk sugar and cornstarch in a 1 quart saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth.
- 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.
- 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.
- To serve, garnish with whipped cream and lemon slices.
Nutrition Facts : Calories 290.3, Fat 14.9, SaturatedFat 6.6, Cholesterol 93.3, Sodium 177.8, Carbohydrate 36.8, Fiber 0.5, Sugar 26.8, Protein 3.6
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