Lemon Pudding Cream Tart

Ingredients

• Servings: 1
• 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)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• 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.