Sour Cream Lemon Tarts

Ingredients

• 4 large lemons
• 2 tablespoons fresh grated lemon peel
• 3/4 cup Darigold Butter, softened to room temperature
• 1-1/2 cups sugar
• 6 large eggs
• 1 cup Darigold Extra Rich Sour Cream
• 1 package refrigerated pie dough for 9-inch pie*
• Darigold Whipping Cream, whipped (optional)

Instructions

Grate lemon peel with micro-plane or grater removing only yellow portion of skin; set aside. Juice lemons to measure 2/3 cup; set aside. Combine butter and sugar in medium mixing bowl; beat with electric mixer until well blended. Add eggs, one at a time, beating after each addition until blended. Stir in lemon juice and grated peel. Pour mixture into 2 quart saucepan over medium heat and cook until mixture thickens and reaches 170°F on thermometer. Do not bring to full boil or mixture will be lumpy. Cool completely; stirring 2 to 3 times to prevent “skin” from forming on curd. Fold sour cream into cooled mixture.

Meanwhile, from rolled pie dough, cut out 12 4-inch circles using 4-inch round cookie cutter or rim of drinking glass; arrange in small tart tins. Bake at 400°F 10 to 12 minutes or until lightly browned. Cool. Spoon cooled filling into baked crust. Refrigerate until ready to serve. Top each tart with whipped cream just before serving. Makes 12 tarts.

*Prepared graham cracker crust or baked pie shell can be substituted to make a pie instead of tarts.