Sour Cream Lemon Tarts

Name: Sour Cream Lemon Tarts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/2 cup sugar; 2 tablespoons cornstarch; 2/3 cup whole milk; 2 large egg yolks; 3 tablespoons lemon juice; 2 teaspoons lemon peel, grated; 2 tablespoons butter; 2/3 cup reduced-fat sour cream; 6 miniature graham cracker pie crusts, ready-to-fill; whipped cream (to garnish); lemon slice (to garnish)

(1)

Recipe by TXOLDHAM

This one was in my stash. I haven't tried them yet but they sound wonderful. I love anything lemon. Time does not include chilling.

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READY IN: 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup sugar
2

tablespoons cornstarch
²⁄₃

cup whole milk
2

large egg yolks
3

tablespoons lemon juice
2

teaspoons lemon peel, grated
2

tablespoons butter
²⁄₃

cup reduced-fat sour cream
6

miniature graham cracker pie crusts, ready-to-fill
whipped cream (to garnish)
lemon slice (to garnish)

DIRECTIONS

Whisk sugar and cornstarch in a 1 quart saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth.
Bring to a boil over medium heat, stirring gently with a rubber spatula. Boil, stirring constantly, 30 seconds or until translucent and thick. Remove from heat. Add lemon peel and butter; stir until butter melts. Cover surface directly with wax paper to prevent a skin from forming. Cool to room temperature.
Fold in sour cream until well blended. Spoon about 1/3 cup into each crust. Cover loosely and refrigerate at least 4 hours until sest, or up to 2 days.
To serve, garnish with whipped cream and lemon slices.

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