Delicious Lemon Tarts

Creamy Lemon Tarts

Makes 50 Tarts

Lemon Curd

2 cups sugar
7 T corn starch
3 T fresh lemon zest (I used the zest of two lemons and called it a day)
1 cup fresh lemon juice (I squeezed the two lemons then topped off the remaining cup with store bought lemon juice.)
6 egg yolks, slightly beaten
1 and ½ cups half and half
½ cup whipping cream, unwhipped (can use two cups half and half if you like and skip the whipping cream.)
Mix all the above ingredients in a heavy saucepan and heat over medium heat until thickened. Stir continuously. Do not scorch.

When thick add ½ cup butter cut into pieces and ¾ cup sour cream. Blend well. Divide into prebaked tart shells. Add blueberry or black raspberry to garnish.

Tart shells
2 cups butter, softened but not melted
1 cup powdered sugar
2 teaspoons vanilla
4 tablespoons corn starch
3 cups flour
½ teaspoon salt
Beat butter, vanilla and sugar together. Add dry ingredients. Mix just until blended. Divide into 50 small balls. Place a balls into a pre-greased tart pan. Dip tart press into powdered sugar and press gently into ball to form the tart. Place pan of tarts into the freezer for 5 minutes then bake at 325 degrees for about 10 minutes. Open oven and prick each tart bottom with a fork. Continue baking another 8 to ten minutes or until lightly brown. Cool completely and gently turn each tart in a circular motion to release from the bottom of the pan. (Like a radio dial) Then gently lift each tart shell to a cooling rack. Fill and serve.

These will keep in the refrigerator for up to five days. Make ahead if serving for guests…too futsy to make and serve on the same day.