Sour Cream Lemon Tarts

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2/3 cup whole milk
• 2 large egg yolks
• 3 tablespoons lemon juice
• 2 teaspoons lemon peel, grated
• 2 tablespoons butter
• 2/3 cup reduced-fat sour cream
• 6 miniature graham cracker pie crusts, ready-to-fill
• whipped cream (to garnish)
• lemon slice (to garnish)

1. Whisk sugar and cornstarch in a 1 quart saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth.
2. Bring to a boil over medium heat, stirring gently with a rubber spatula. Boil, stirring constantly, 30 seconds or until translucent and thick. Remove from heat. Add lemon peel and butter; stir until butter melts. Cover surface directly with wax paper to prevent a skin from forming. Cool to room temperature.
3. Fold in sour cream until well blended. Spoon about 1/3 cup into each crust. Cover loosely and refrigerate at least 4 hours until sest, or up to 2 days.
4. To serve, garnish with whipped cream and lemon slices.

sugar, cornstarch, milk, egg yolks, lemon juice, lemon peel, butter, sour cream, graham cracker pie crusts, whipped cream, lemon slice

Taken from www.food.com/recipe/sour-cream-lemon-tarts-188497 (may not work)