Lemon Tart

Submitted by Carol Hawley, formerly of Carroll Co, IL

INGREDIENTS

1/4 cup cornstarch

1 cup milk

3 egg yolks, beaten

1/4 cup butter or margarine

1 tablespoon grated lemon peel

1/3 cup lemon juice:

1 cup (8 ounces) sour cream

1 pastry shell (9 inches), baked

DIRECTIONS In a saucepan, combine the sugar and Cornstarch.  Gradually add milk stir 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 the hot liquid into the egg yolks, return all to the pan.  Bring to  a gentle boil, stirring constantly.  Cook2 minutes longer (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 sour cream. Pour into pastry shell.  Refrigerate for at least 2 hours before cutting.   Garnish with whipped topping. I used a Keebler Shortbread Crust for this.