Good Summer Tarts

6 ready-to-fill mini graham cracker crusts

½

cup sugar

2 tablespoons cornstarch

⅔

cup whole milk

2 large egg yolks*

3 tablespoons fresh lemon juice (from 1 large lemon)

2 teaspoons grated lemon zest (from 1 large lemon), divided

1 tablespoon cold unsalted butter

⅓

cup sour cream, cold

3-4 ripe red plums, peeled and sliced

Whipped cream, optional

Place tart shells on platter. For deeper flavor, bake tart shells in toaster oven 4 to 5 minutes at 350 degrees. Set aside.

In medium saucepan, whisk together sugar and cornstarch; add milk, egg yolks, lemon juice and 1 teaspoon lemon zest. Whisk until smooth.

Cook over medium heat, stirring occasionally with wooden spoon, until mixture boils. Continue to boil gently, stirring constantly with spoon. Gently whisk to smooth mixture.

Remove from heat and whisk in butter and 1 teaspoon lemon zest. Spoon into heat proof bowl and cover surface with plastic wrap. Cool 30 minutes at room temperature.

Using small spatula, gently fold in sour cream until no white streaks remain. Divide filling evenly into tart shells. Cover loosely with plastic wrap and chill 2-4 hours.

To serve: Gently remove from aluminum pans. Top with sliced plums. Garnish with whipped cream on top and more sliced plums around base of tart. Serve immediately.

Serves six.

Baker's hint: Don't waste the egg whites. Use for egg breakfasts or freeze for later use.

@Recipe nutrition:Nutrition values per serving (no whipped cream): 289 calories, 13 g fat (5 g saturated), 30 g carbohydrates, 1 g fiber, 4 g protein, 29 mg cholesterol, 78 mg sodium.