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winter is finally here, as we in Dallas have just received our first snow, and i’m already over it. a mere 2 inches that barely stuck to the ground and i’m ready for spring. i’m a spoiled southern girl that enjoys the sun and warm weather.

now that the holidays are over and we all begin to cut back on all the calories per our new year’s resolutions, i’ve decided something tart and fruity is in order. so, please enjoy this mouth watering lemon tart.

crust:
1/2 cup confectioners’ sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced.

filling:
1 cup sugar

1/4 cup cornstarch

1 cup milk

3 egg yolks

1/4 cup butter

1/3 cup lemon juice

1 cup sour cream

1 (9 inch) tart pan or 6 mini tart pans.

heavy whipping cream

white chocolate for melting

preheat your oven to 350 degrees.

mmmm dough. in a bowl mix all ingredients for the crust until it forms a ball. press the dough into your 9-inch removable bottom tart pan. or, grease the bottom and sides of all mini tart pans, followed by a coating of flour and then press your dough into each mini pan making sure your dough is even throughout. bake for 10-12 minutes or until crust is lightly brown. let cool completely.

here comes the best part, the filling. in a sauce pan combine the sugar and cornstarch. gradually add milk until your mixture is a smooth consistency. stir constantly and cook over medium heat until it thickens. mine didn’t thicken a considerable amount and that’s ok. reduce your heat and cook/stir for 2 more minutes. remove your pan from the heat. in a bowl combine all egg yolks. from your sauce pan ladle out a small amount of your heated mixture and add it to your bowl of egg yolks and whisk together. pour egg mixture into the pan. turn your heat back up and bring to a boil while you stir constantly. once brought to the boil cook for 2 minutes longer and your mixture will begin to really thicken. you must continue stirring. it’s quite the workout but you don’t want to burn your mixture.

finally remove from the heat for good. stir in your butter then gently stir in your lemon juice. cover pan and let completely cool.

while everything is cooling, go ahead and make your whipped cream. add confectioners’ sugar to taste and mix your heavy whipping cream for about 8 minutes.

once your filling is completely cooled off, fold in your sour cream. this is what tames the lemon and gives it that extra creamy taste. then poor into your pastry shell. if you want to get fancy go ahead and melt some white chocolate and drizzle ontop. once you are finished, refrigerate and don’t cut into your tart for at least 2 hours. you want it to set before digging in!!! and don’t forget to add your whipped cream when you serve!

enjoy and try to stay out of the cold!

b

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