Sour Cream Lemon Tarts



  • 4 large lemons
  • 2 tablespoons fresh grated lemon peel
  • 3/4 cup Darigold Butter, softened to room temperature
  • 1-1/2 cups sugar
  • 6 large eggs
  • 1 cup Darigold Sour Cream
  • 1 package refrigerated pie dough for 9-inch pie*
  • Darigold Whipping Cream, whipped (optional)


Grate lemon peel with micro-plane or grater removing only yellow portion of skin; set aside. Juice lemons to measure 2/3 cup; set aside. Combine butter and sugar in medium mixing bowl; beat with electric mixer until well blended. Add eggs, one at a time, beating after each addition until blended. Stir in lemon juice and grated peel. Pour mixture into 2 quart saucepan over medium heat and cook until mixture thickens and reaches 170°F on thermometer. Do not bring to full boil or mixture will be lumpy. Cool completely; stirring 2 to 3 times to prevent “skin” from forming on curd. Fold sour cream into cooled mixture.

Meanwhile, from rolled pie dough, cut out 12 4-inch circles using 4-inch round cookie cutter or rim of drinking glass; arrange in small tart tins. Bake at 400°F 10 to 12 minutes or until lightly browned. Cool. Spoon cooled filling into baked crust. Refrigerate until ready to serve. Top each tart with whipped cream just before serving.


Makes 12 tarts.


*Prepared graham cracker crust or baked pie shell can be substituted to make a pie instead of tarts.