- 2 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1 cup butter, softened
- 1 lemon, juiced
- 2 (3.4 ounce) packages instant lemon pudding mix
- 4 cups milk
- 3/4 cup heavy whipping cream
- 1/2 cup sour cream
- 2/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 lemon, zested (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Chill beaters of an electric mixer and a metal or glass mixing bowl in the freezer.
- Combine flour, 1/2 cup confectioners' sugar, butter, and lemon juice with 2 forks in a large bowl until thoroughly combined; press mixture into bottom of prepared baking dish.
- Bake crust in the preheated oven until firm and lightly golden brown, 20 to 25 minutes. Let crust cool completely.
- Whisk pudding mix and milk in a large bowl for 2 minutes; allow to stand until softly set, about 3 more minutes.
- Beat cream, sour cream, 2/3 cup confectioners' sugar, and vanilla extract in the chilled bowl, using the chilled beaters, until mixture is thick and fluffy, 3 to 5 minutes. Mixture should form stiff peaks when beaters are lifted straight up. Refrigerate cream mixture for 20 minutes to continue to thicken.
- Spoon lemon pudding in an even layer over the crust and top with whipped cream mixture in a layer; sprinkle with lemon zest.
07/28/2019
recipepes.com
lemon pudding cream tart, recipe
PT15M
PT1H
5
455 calories
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