Ingredients for Creamy Lemon Tarts
- Prepared Tart Shells
- White Sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon zest
- Fresh Lemon Juice
- 4 large egg yolks
- Half And Half Cream
- 1/2 cup heavy whipping cream
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup sour cream
- Frozen Whipped Topping
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How to Make Creamy Lemon Tarts
- In a microwave-safe bowl or heavy-bottomed saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, 2 tablespoons lemon zest, 1 cup lemon juice (combination of fresh and bottled is fine), 4 large egg yolks, 1 cup half-and-half, and 1/2 cup heavy whipping cream.
- If using the microwave, microwave on high in 30-second intervals, whisking vigorously after each interval, until the mixture is thick enough to coat the back of a spoon (about 2-3 minutes). If using the stovetop, cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 5-7 minutes).
- Remove from heat (microwave or stovetop).
- Stir in 1/4 cup (1/2 stick) unsalted butter until melted and the mixture is smooth.
- Let the mixture cool to almost room temperature, stirring occasionally to prevent a skin from forming.
- Gently stir in 1 cup sour cream until well combined.
- Divide the lemon curd evenly among your prepared mini tart shells.
- Top each tart with a dollop of whipped cream.
- Refrigerate for at least 30 minutes before serving for optimal flavor and texture. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
33g
Fat
14g
Carbs
3g
