Lemon Tarts

• 1 c. sugar
• 1/4 c. cornstarch
• 1 1/4 c. milk
• 3 egg yolks, beaten slightly
• 1 tsp. grated lemon rind
• 1/3 c. lemon juice
• 1/4 c. margarine
• 1 c. commercial sour cream
• 6 to 8 baked 3-inch tart shells
• lemon slices for garnish

1. Mix sugar and cornstarch in 2-quart saucepan.
2. Gradually add milk, egg yolks, lemon rind and lemon juice, stirring until smoothly blended. Add margarine and cook over medium heat, stirring constantly, until mixture comes to a boil.
3. Boil 1 minute.
4. Pour into bowl and cover with waxed paper or plastic film.
5. Chill.
6. Fold in sour cream. Turn into baked pastry shells. Serve at once or chill until serving time.
7. If desired, garnish with lemon slices.
8. Yields 6 to 8 servings.

sugar, cornstarch, milk, egg yolks, lemon rind, lemon juice, margarine, sour cream, tart shells, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500839 (may not work)