<http://schema.org/recipeInstructions>
" Whisk sugar and cornstarch in a 1-qt saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth. Bring to a boil over medium heat, stirring gently with a rubber spatula. Boil, stirring constantly, 30 seconds or until translucent and thick. Remove from heat. Add lemon peel and butter; stir until butter melts. Cover surface directly with wax paper to prevent a skin from forming. Cool to room temperature. Fold in sour cream until well blended. Spoon about 1&amp;amp;#8260;3 cup into each crust. Cover loosely and refrigerate at least 4 hours until set, or up to 2 days. To serve: Garnish with whipped cream and lemon slices."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9576/sour-cream-lemon-tarts-120795/>