Lemon Pudding Cream Tart

A lemon tart filled with lemon pudding, topped with thick whipped cream, and given a sprinkling of lemon zest will delight you with its sweet and tangy flavor.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 453 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 2 ½ cups all-purpose flour
• ½ cup confectioners' sugar
• ½ cup sour cream
• ⅔ cup confectioners' sugar
• 1 lemon, juiced
• ¾ cup heavy whipping cream
• 4 cups milk
• 1 lemon, zested (Optional)
• 2 (3.4 ounce) packages instant lemon pudding mix

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Bake crust in the preheated oven until firm and lightly golden brown, 20 to 25 minutes. Let crust cool completely.

Step 4

Whisk pudding mix and milk in a large bowl for 2 minutes; allow to stand until softly set, about 3 more minutes.

Step 5

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.

Step 6

Spoon lemon pudding in an even layer over the crust and top with whipped cream mixture in a layer; sprinkle with lemon zest.