Yield
twelve 2-inch tarts

How to Make It

Step 1

Combine sugar, cornstarch, flour, and salt in a medium saucepan. Gradually add water, stirring well. Cook over low heat, stirring constantly, until thickened and bubbly.

Step 2

Gradually stir about one-fourth of hot mixture into eggs; add egg mixture to remaining hot mixture, stirring constantly. Cook 2 minutes over low heat, stirring constantly.

Step 3

Remove from heat. Add butter, lemon rind, and juice; stir until butter melts. Cool slightly; spoon into pastry shells. Cool completely. Garnish with a dollop of whipped cream and grated lemon rind, if desired.

Oxmoor House Homestyle Recipes

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