LEMON SOUR CREAM RASPBERRY TARTS
2 c. canned or bulk lemon pie filling
1 c. sour cream
1 (10 oz.) pkg. frozen
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.