Creamy Lemon Tarts

Creamy Lemon Tarts

Time: 35 mins

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

• 1 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.
• 2 Microwave on HIGH until thick (removing about every minute to whisk/stir).
• 3 Cook until thickened.
• 4 Stir in butter; whisk until butter has melted and the mixture is smooth.
• 5 Cool to almost room temperature, stirring every so often.
• 6 Stir in sour cream until well blended.
• 7 Divide evenly between baked tart shells.
• 8 Top with a dollup of Cool Whip.
• 9 Delicious!