Creamy Lemon Tarts

READY IN: 35mins




  • 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!