Sour Cream Lemon Tarts

• 1/2 c. sugar
• 2 Tbsp. cornstarch
• 2/3 c. milk
• yolks of 2 eggs
• 3 Tbsp. lemon juice
• 2 tsp. freshly grated lemon peel
• 2 Tbsp. stick butter
• 2/3 c. sour cream
• 6 ready to fill graham cracker crusts
• whipped cream (garnish)

1. Whisk sugar and cornstarch in a saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, for 30 seconds or until transparent and very thick. Remove from heat. Add lemon peel and butter; stir until melts. Cover surface with plastic wrap to prevent a skim from forming. Cool to room temperature. Fold in sour cream until blended. Spoon into tart shells. Cover loosely and refrigerate at least 4 hours or up to 2 days. Garnish with whipped cream and lemon slices.

sugar, cornstarch, milk, lemon juice, freshly grated lemon peel, butter, sour cream, graham cracker crusts, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=73674 (may not work)