1 c. whipping cream
1 c. sugar
1/2 tbsp. cornstarch
6 egg yolks
1/2 tsp. lemon rind, grated

Butter and cover 24 tins with the pastry of your choice. Mix all ingredients well, beating a little. Fill tins half way. Bake in a preheated 375 degree oven for about 20 minutes or until cream is solid. Remove from tins while hot. Cool. Makes about 24 tins.

CRUST:

1/3 c. sugar
1/2 c. butter
1 2/3 c. flour
1 egg
1 tsp. milk

Beat sugar with butter until very light. Add rest of ingredients and mix well. Butter the tart tins and then cover tins with dough the same way you buttered. This dough is not to roll on a board, it should be spread with your fingers, as thin as you can.