Creamy Lemon Tarts

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These are perfect to serve at a get together, this recipe makes a ton of tarts (about 50 mini tarts) but the recipe can be cut in half if desired. The original recipe states to prepare the lemon mixture on top of the stove, but this tends to scorch easily so the second time i made it, it worked out better in the microwave, but you can definitely prepare it on top of the stove in a heavy-bottomed saucepan if desired. Although it is always better to use fresh lemon juice, i use the juice of two lemons and bottled lemon juice to make up the 1 cup, this is very lemony and tart, so you might want to adjust the sugar to suit taste, just add in more while the mixture is cooking.

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Steps

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In the microwave or on top of the stove combine sugar , cornstarch , lemon zest , lemon juice , egg yolks , half and half and whipping cream.

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Whisk to combine.

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Microwave on high until thick.

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Cook until thickened.

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Stir in butter.

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Whisk until butter has melted and the mixture is smooth.

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Cool to almost room temperature , stirring every so often.

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Stir in sour cream until well blended.

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Divide evenly between baked tart shells.

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Top with a dollup of cool whip.

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Delicious !.

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Ingredients

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prepared tart shells, white sugar, cornstarch, lemon zest, fresh lemon juice, egg yolks, half-and-half cream, whipping cream, butter, sour cream, frozen whipped topping