Lemon Tarts (Jean McMIllan)


1 cup sugar
¼ cup cornstarch
1 ¼ cup milk
3 egg yolks, slightly beaten
1 teaspoon grated lemon rind
⅓ cup lemon juice
¼ cup margarine
1 cup commercial sour cream
6-8 baked 3 inch tart shells

Mix sugar and cornstarch in a 2 quart saucepan. Gradually add milk, stirring until smooth. Stir in egg yolks, lemon rind and lemon juice until blended. Add margarine and cook over medium heat, stirring constantly, until mixture come to a boil. Boil for 1 minute. Pour into bowl and cover with waxed paper or saran wrap. Chill. Fold in sour cream. Turn into baked pastry shells. Serve at once or chill until serving with a dollop of Cool Whip, if desired.


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