Lemon Tart

Ingredients

• 1 cup of sugar(I use Splenda)

• 1/4 cup cornstarch

• 1 cup milk (2% or skim)

• 3 egg yolks, beaten

• 1/4 cup butter or margarine (I use I can't believe its not butter)

• 1 tbs grated lemon peels

• 1/3 cup lemon juice ( I do this twice)

• 1 cup (8ounces) sour cream (I use low fat)

• 1 pastry shell (9inches), baked (I use the graham cracker shell)

• Whipped topping

• I also add 1 box of jello sugar free lemon pudding mix

• Chopped nuts walnuts or pecans (optional)

Directions

1. In a saucepan, combine the sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high haet until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick).

2. Remove from the heat; stir in the butter and lemon peel. Gently stir in the lemon juice. Cover and cool completely. Fold in sour cream and box of jello mix. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garish with whipped topping and nuts (optional). Refrigerate leftovers. Yield: 6-8 Servings