Serves: 8
Total Calories: 225

1 cup sugar
3 tablespoons cornstarch
1 1/4 cups milk
1 tablespoon lemon peel grated
1/3 cup lemon juice
1/4 cup margarine
3 eggs yolk lightly beaten
1 cup sour cream
8 tart shells baked (about 3 1/2 x 1 1/2 inches each)
Non-dairy whipped topping (optional)
Small purple gumdrops

In a medium saucepan, mix sugar and cornstarch. Stir in milk, lemon rind and juice until sugar is dissolved. Add margarine. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Remove from heat.

Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Cool slightly. Stir in sour cream until well blended. Transfer to a bowl, cover and chill.

Fill tart shells up to 1 hour before serving. Garnish with whipped topping and gumdrops cut into flower shapes with lemon rind centers. Refrigerate leftovers.

Nutritional Facts:

Serves: 8
Total Calories: 225
Calories from Fat: 82

More Recipes from the Customers' Cookbook Cookbook:
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Lemon Sour Cream Tarts
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