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2 c. canned or bulk lemon pie filling
1 c. sour cream
1 (10 oz.) pkg. frozen
raspberries, thawed
2 Tbsp. sugar
1 Tbsp. cornstarch
10 baked tart shells

Stir together pie filling and sour cream; chill. Drain raspberries, reserving 2/3 cup syrup. 
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
 Cook and stir until mixture thickens and boils; remove from heat and chill. 
Fill tarts with lemon mixture; top with a few raspberries.
 Spoon about 1 tablespoon glaze over each.

NOTES : Easy to assemble, tasty and showy.

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