Lemon Cream Tart

Less than 30 minutes to prep, costing about  77¢ per serving, this dreamy lemon tart is practically perfect. Grab a fork and enjoy.

Yield:

8 Servings

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 562
Fat 36 g
Satfat 19 g
Protein 5 g
Carbohydrate 57 g
Fiber 1 g
Cholesterol 169 mg
Sodium 262 mg

Ingredients

9-inch baked vanilla wafer or graham cracker Cookie Crumb Crust
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 large egg
2 large egg yolks
1 teaspoon finely grated fresh lemon peel
1/2 cup fresh lemon juice
2 tablespoons unsalted butter
1 cup heavy cream
1 tablespoon confectioners' sugar

Preparation

Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well. Bring to a boil over medium heat, whisk constantly for about 8 minutes.

Remove from heat and stir in lemon peel, juice and butter. Pour into pie crust. Cover top of tart with wax paper. Chill at least 3 hours or overnight.

To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

Note:

April 2005