Sour Cream Lemon Tarts - cooking recipe

Ingredients

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)

Preparation

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.