Best Lemon Sour Cream Tarts Recipes

Sour Cream Lemon Tarts image

Provided by TXOLDHAM

Categories Tarts

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup sugar
2 tablespoons cornstarch
2/3 cup whole milk
2 large egg yolks
3 tablespoons lemon juice
2 teaspoons lemon peel, grated
2 tablespoons butter
2/3 cup reduced-fat sour cream
6 miniature graham cracker pie crusts, ready-to-fill
whipped cream (to garnish)
lemon slice (to garnish)

Steps:

Whisk sugar and cornstarch in a 1 quart saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth.
Bring to a boil over medium heat, stirring gently with a rubber spatula. Boil, stirring constantly, 30 seconds or until translucent and thick. Remove from heat. Add lemon peel and butter; stir until butter melts. Cover surface directly with wax paper to prevent a skin from forming. Cool to room temperature.
Fold in sour cream until well blended. Spoon about 1/3 cup into each crust. Cover loosely and refrigerate at least 4 hours until sest, or up to 2 days.
To serve, garnish with whipped cream and lemon slices.

Nutrition Facts : Calories 290.3, Fat 14.9, SaturatedFat 6.6, Cholesterol 93.3, Sodium 177.8, Carbohydrate 36.8, Fiber 0.5, Sugar 26.8, Protein 3.6

Lemon Sour Cream Tarts image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

Steps:

Divide pie dough into quarters. Roll each quarter of dough separately into a circle and place into mini tarts pans {Mine were 4 inches x 3/4 inch}. Blind bake according to package directions. Remove from oven and wait to cool to room temp.
Place sugar and cornstarch into a small stock pot and whisk. Stir in milk and lemon juice and place over medium high heat. Bring to boil to thicken then reduce heat to low. Temper egg yolks with thickened filling and then pour the entire mixture back into the pot. Let mixture bubble over medium heat for another 1 minute.
Remove from heat and stir in butter, lemon zest and then finally sour cream. Divide between the baked shells evenly and smooth the tops. Refrigerate until you're ready to serve.