#13 Pomegranate Lemon Cream Tart – No-Bake

Pomegranate Lemon Cream Tart – No-Bake

Ingredients:

• 1 pie shell or 4 mini pie shells
• 3 1/2 TBSP cornstarch
• 1 cup sugar
• 1/4 cup butter
• 1 cup sour cream
• 1 cup milk
• 1 TBSP lemon zest
• 1/2 cup lemon juice
• 3 egg yolks, slightly beaten
• Optional: whipped cream
• 2 ounces (1 container) Pomegranate Seeds

Directions:

1. Combine sugar, cornstarch, lemon juice, lemon zest, egg yolks, 1/2 the pomegranate seeds, and milk in a saucepan.
2. Stir to combine.
3. Cook lemon mixture over low to medium heat, stirring constantly, until it thickens (about 10-15 minutes).
4. As soon as the filling starts to boil, remove from heat and add the butter.
5. Stir until the butter is fully incorporated.
6. Let cool for about 10 minutes and then add the sour cream and other half of the pomegranate seeds.
7. Again, stir until fully incorporated.
8. Pour the filling into the baked pie shell(s).
9. Refrigerate until firm (at least 4 hours).
10. Garnish with whipped cream, if desired.
11. Serve and enjoy!