Ingredients for Sour Cream Lemon Tarts
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Whole Milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons (1/2 stick) unsalted butter
- Reduced Fat Sour Cream
- Miniature Graham Cracker Pie Crusts
- whipped cream (for garnish)
- Lemon Slice
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How to Make Sour Cream Lemon Tarts
- Whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch in a 1-quart saucepan.
- Whisk in 1 1/2 cups whole milk, 3 large egg yolks, and 1/2 cup fresh lemon juice until completely smooth.
- Cook over medium heat, stirring gently with a rubber spatula, until the mixture comes to a boil.
- Continue to boil, stirring constantly, for 30 seconds, or until the mixture is thickened and translucent.
- Remove from heat immediately.
- Stir in 1 tablespoon lemon zest and 4 tablespoons (1/2 stick) unsalted butter until the butter is completely melted and incorporated.
- Press a piece of wax paper directly onto the surface of the curd to prevent a skin from forming.
- Allow the curd to cool completely to room temperature.
- Gently fold in 1 cup sour cream until well combined.
- Spoon about 1/3 cup of the lemon curd filling into each prepared tart shell.
- Cover loosely and refrigerate for at least 4 hours, or up to 2 days, to allow the filling to set completely.
- Before serving, garnish with whipped cream and fresh lemon slices.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
107g
Fat
33g
Carbs
12g
