Lemon Tart

• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup 2% milk
• 3 large egg yolks, lightly beaten
• 1/4 cup butter, cubed
• 1 tablespoon grated lemon peel
• 1/3 cup lemon juice
• 1 cup sour cream
• Pastry for single-crust pie (9 inches), baked
• Whipped topping

1. In a large saucepan, combine 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).
2. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Cover and cool completely.
3. Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.

sugar, cornstarch, milk, egg yolks, butter, lemon juice, sour cream, pastry, topping

Taken from www.tasteofhome.com/recipes/lemon-tart/ (may not work)