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Lemon Sour Cream Tarts Recipe

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This recipe for Lemon Sour Cream Tarts is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 450º oven for 10 to 12 minutes. Cool.

 

 

 

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