Lemon Tart - cooking recipe

Ingredients

1 c. sugar
1/4 c. cornstarch
1 c. milk
3 eggs
1/4 c. butter or margarine
1 Tbsp. lemon peel, grated
1/3 c. lemon juice
1 c. sour cream (8 oz.)
1 (9-inch) pastry shell, baked
whipped topping

Preparation

In a saucepan, combine the sugar and cornstarch. Gradually add milk until smooth. Cook over medium-high heat until thickened. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in small amount of the hot liquid into egg yolks and return all to the pan. Bring to a boil, stirring constantly. Cook 2 minutes more. (Mixture will be very thick.) Remove from the heat. Stir in butter and lemon peel. Gently stir in the lemon juice. Cover and cool completely. Fold in the sour cream. Pour into the baked pie shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping. Refrigerate the leftovers. Yield: 6 to 8 servings.