Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. -Erlene Cornelius, Spring City, Tennessee

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine the sugar and cornstarch. gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick).

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  • Remove from the heat; stir in butter and lemon peel. Gently stir in the lemon juice. Cover and cool completely. Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

Nutrition Facts

548 calories; protein 6.1g; carbohydrates 60.5g; fat 32.3g; cholesterol 142.9mg; sodium 261.9mg. Full Nutrition
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Reviews (34)

Rating: 3 stars
01/05/2008
I have to say that, for me at least, this recipe was a nightmare to make. Midway I realized that the directions were completely off. The milk, sugar and cornstarch got VERY thick VERY fast--it was sticking all over the bottom of the pan and by the time I added the eggs in there was no way that blob would ever have come to a boil of any sort. I turned the stove to low and added the butter and lemon peel while still on the heat, let it melt and mixed it in...then stirred in the lemon juice, upped the heat and let it come to just barely a boil--only to ensure that the eggs were cooked. I let this cool and folded in the sour cream. Despite all the trouble and panic (and the pan-scraping that ensued to get the lemon sludge off) the filling tastes delicious. But it's just not worth the trouble...sorry. Read More
(22)
Rating: 5 stars
04/07/2009
This is my absolute favorite pie. It is the perfect balance of texture and tartness. My favorite sour cream to use is Tillamook. My mom has been making this pie for years and she always gets rave reviews. Follow the recipe and put the diced chunks of butter in AFTER it is off heat. The cold butter helps it complete the creamy pudding texture, just like in any homeade pudding method. Thanks for posting! Read More
(13)
Rating: 4 stars
06/27/2011
First, I have to say that I love to bake, and trying new things is always a good time. That being said, I had never made anything similar to this tart, and had never had to temper eggs, and was a little nervous about it. Wasted time, that being nervous! The cornstarch, sugar, milk combo did just what it was supposed to - I simply took my concoction-covered spatula and stirred it in the egg bowl a few times and that seemed to work perfectly. Two things of note - I didn't think to cut up the butter beforehand, which made it take longer to melt... and it's really hard to tell something is boiling when it's so thick - definitely something to watch out for if you aren't used to this type of recipe (which I'm obviously not!) Ended up with a beautiful, creamy tart... I would have preferred a little more of that lemon 'zing', but DH thought it was fantastic - especially with the Feench Tart Dough crust and a dollop of homemade whipped cream. Will definitely be making this one again! Read More
(11)
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Rating: 5 stars
08/31/2007
This has a really excellent flavor, and even tasted good before folding in the sour cream! I did find it a little awkward stirring in the butter and lemon juice after the mixture had thickened. Next time I will try adding the (softened) butter and lemon juice before heating. Read More
(8)
Rating: 4 stars
11/27/2009
Overall guests enjoyed the taste and texture of this dish. Some said the level of lemon flavoring was perfect whilst a few said it was too mild. I would definitely make this again. Read More
(4)
Rating: 5 stars
11/06/2006
Yummy. My husband loves lemon merengue, but my merengue never turns out so I was looking for a lemon pie - and this is it - thanks! Read More
(4)
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Rating: 5 stars
06/19/2011
wonderful...made this for my father (who loves lemon desserts)...the whole family loved it! only changes were: -used light cream instead of milk -2 Tbsp. lemon peel -macadamia nut/toasted coconut crust Read More
(3)
Rating: 5 stars
11/23/2007
Perfect balance of sweet and tart. Bravo. Read More
(3)
Rating: 5 stars
04/05/2012
I followed all directions, with the exception of alittle less lemon rind, about a teaspoon instead of a tablespoon. It was sooo good. I made it about three times so far. Read More
(2)