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Lemon Sour Cream Tarts Recipe

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This recipe for Lemon Sour Cream Tarts, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup lemon pudding or 2 cups canned lemon pie filling
1 cup sour cream
1 10 oz package frozen raspberries (thawed)
2 T sugar
1 T cornstarch
10 baked tart shells

Directions:
Directions:
Filling:
Stir together pudding and sour cream. Drain raspberries, reserving 2/3 cup syrup. Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup; cook and stir until mixture thickens and boils. Remove from heat and chill. Fill tart shells with lemon mixture. Top with a few raspberries. Spoon about 1 tablespoon raspberry glaze over each tart.

Tarts:
Using 3 sticks pie crust mix, roll half the dough 1/8 inch thick, cut in five-inch circles, repeat with remaining pastry, fit into tarts pans. Trim 1/2 inch beyond edge; turn under and crimp; prick bottom and sides well with fork. Bake 450 oven for 10 to 12 minutes. Cool.

 

 

 

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