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.
RECIPE YIELD/SERVING SIZE
Makes 12 tarts.
*Prepared graham cracker crust or baked pie shell can be substituted to make a pie instead of tarts.