Creamy Lemon Tarts

Creamy Lemon Tarts

Time: 35 mins


  • 45 -50 prepared tart shells, baked and cooled
  • 2 cups white sugar (add in more sugar to taste if desired while filling is cooking)
  • 7 tablespoons cornstarch
  • 3 tablespoons lemon zest
  • 1 cup fresh lemon juice
  • 6 egg yolks, slightly beaten
  • 1 1/2 cups half-and-half cream
  • 1/2 cup whipping cream (unwhipped)
  • 1/2 cup butter or 1/2 cup margarine, cut into pieces
  • 3/4 cup sour cream
  • cool whip frozen whipped topping, thawed


  • 1 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.
  • 2 Microwave on HIGH until thick (removing about every minute to whisk/stir).
  • 3 Cook until thickened.
  • 4 Stir in butter; whisk until butter has melted and the mixture is smooth.
  • 5 Cool to almost room temperature, stirring every so often.
  • 6 Stir in sour cream until well blended.
  • 7 Divide evenly between baked tart shells.
  • 8 Top with a dollup of Cool Whip.
  • 9 Delicious!
Creamy Lemon Tarts Creamy Lemon Tarts Reviewed by eri on 09:04 Rating: 5

Brak komentarzy:

Obsługiwane przez usługę Blogger.