Tiny Lemon Tarts

• 3/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons all-purpose flour
• Dash of salt
• 3/4 cup water
• 2 eggs, slightly beaten
• 1 tablespoon butter or margarine
• 1/4 teaspoon grated lemon rind
• 1/4 cup lemon juice
• 12 baked 2-inch pastry shells
• Whipped cream (optional)
• Grated lemon rind (optional)

1. Combine sugar, cornstarch, flour, and salt in a medium saucepan. Gradually add water, stirring well. Cook over low heat, stirring constantly, until thickened and bubbly.
2. Gradually stir about one-fourth of hot mixture into eggs; add egg mixture to remaining hot mixture, stirring constantly. Cook 2 minutes over low heat, stirring constantly.
3. Remove from heat. Add butter, lemon rind, and juice; stir until butter melts. Cool slightly; spoon into pastry shells. Cool completely. Garnish with a dollop of whipped cream and grated lemon rind, if desired.

sugar, cornstarch, flour, salt, water, eggs, butter, lemon rind, lemon juice, pastry shells, cream, lemon rind

Taken from www.myrecipes.com/recipe/tiny-lemon-tarts (may not work)