LEMON TARTS

Ingredients

1 cup sugar
3 tablespoons flour
1/4 cup lemon juice
1/4 cup butter, melted
3 egg yolks, lightly beaten
1 cup milk
1 (8-ounce) carton sour cream
Pastry for double-crust pie or 6 frozen large tart shells, baked
Whipped cream
8-10 cherries or fresh strawberries

Preparation

In a heavy saucepan or top of double boiler, combine sugar, flour, lemon juice, butter and egg yolks. Stir in milk. Cook over medium heat, stirring, until mixture thickens. Cool. Fold in sour cream; chill. Make tart shells by pressing pastry dough in 8-10 small tart pans or muffin tins and baking. Or, bake frozen shells according to directions. Cool. To serve, spoon chilled filling into tart shells. Top each tart with a dollop of whipped cream and a cherry or strawberry.