Strawberry Lemon Cream Tart

This is one of those times that I really wish I had a picture for you to look at. I made this and took it over to a freinds house for a party and no lie it was beautiful and tasted amazing. It's one of those that looks and tastes very impressive but is super easy. Who doesn't love that? The filling comes from my Aunt's recipe for Lemon Cream Pie (that is also to die for) and I decided to pair it with a graham cracker crust, add sliced strawaberries to the top and bake it in a tart shell. Perfecto. Maybe I will make another one soon and take a picture of it for you. But picture or not, you should make this for Mother's Day and if you are the mother you should request it to be made for you :)


Strawberry Lemon Cream Tart

Crust:
1 package graham crackers, broken up
1/3 cup sugar
6 Tbs butter, melted

Place graham crackers and sugar into food processor and pulse into fine crumbs. Dump out into a bowl, pour in melted butter and mix together. Press into an 11-in tart shell. Bake at 375 for 5-7 minutes. Let cool and place in the refrigerator for 45 minutes. (This just helps it to cool down and firm up for the filling)


Lemon Cream:
1 cup sugar
3 Tbs cornstarch
4 Tbs butter
1/4 cup lemon juice
1 Tbs lemon zest
3 egg yolks, beaten
1 cup milk
1 cup sour cream

In a saucepan combine sugar, cornstarch, butter, lemon zest and juice, beaten egg yolks and milk. Cook over medium heat, strring constantly with a whisk until mixture thickens.

Remove from heat and let cool on counter. Fold in the sour cream. Spoon into graham cracker crust and chill in the refrigerator for at least 2 hours.

Strawberry top:
10 -15 strawberries
strawberry jam, melted

Slice strawberries lengthwise and arrange in a flower design on the top, working from the outside in with the pointed end of the strawberry out. Brush the melted strawberry jam over the strawberries to give them a nice shine.