Lemon Cream Tart

Lemon Cream Tart Recipe
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.

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note