Creamy Lemon Tarts
Ready In: 35 mins
Yields: 50 mini tarts
Ingredients
- 45 -50 prepared tart shells, baked and cooled
- 2 cups white sugar (add in more sugar to taste if desired while filling is cooking)
- 7 tablespoons cornstarch
- 3 tablespoons lemon zest
- 1 cup fresh lemon juice
- 6 egg yolks, slightly beaten
- 1 1⁄2 cups half-and-half cream
- 1⁄2 cup whipping cream (unwhipped)
- 1⁄2 cup butter or 1⁄2 cup margarine, cut into pieces
- 3⁄4 cup sour cream
- cool whip frozen whipped topping, thawed
Directions
- In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
- Microwave on HIGH until thick (removing about every minute to whisk/stir).
- Cook until thickened.
- Stir in butter; whisk until butter has melted and the mixture is smooth.
- Cool to almost room temperature, stirring every so often.
- Stir in sour cream until well blended.
- Divide evenly between baked tart shells.
- Top with a dollup of Cool Whip.
- Delicious!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off