1 c. sugar
1/4 c. cornstarch
1 1/4 c. milk
3 egg yolks, slightly beaten
1 tsp. grated lemon rind
1/3 c. lemon juice
1 c. sour cream
1/4 c. butter
6 to 8 baked 3 inch tart shells

Mix sugar and cornstarch in a saucepan. Gradually add milk, stirring until smooth. Stir in egg yolks, lemon rind and lemon juice until blended. Add butter and cook over medium heat, stirring constantly until mixture comes to a boil. Boil for 1 minute. Pour into bowl and cover with plastic. Chill. Fold in sour cream. Turn into baked pastry shells. Serve at once or chill until serving time. Garnish with whipped cream. Serves 6-8.