Sweet, lemon-scented custard tarts served topped with a spoonful of cherry jam.

Chess Tarts

1/2 cup plain yogurt
2 large eggs
3/4 cup granulated sugar
3 tablespoons butter, melted
2 tablespoons milk
1 1/2 teaspoons yellow cornmeal
1/2 teaspoon grated lemon peel
1 1/2 teaspoons lemon juice
6 tablespoons cherry jam
Pastry for (9-inch) double-crust pie

1. Preheat oven to 350°F (175°C).
2. Take the pie shell dough and roll into 12 even balls. Press the pie shell balls into the bottom and sides of greased muffin tins.
3. For the filling, stir together yogurt, eggs, sugar, melted butter, milk, cornmeal, grated lemon peel, and lemon juice. Spoon the filling evenly, about 2 teaspoons each, into the shells.
4. Bake for 25 to 30 minutes, or until the center is set. Cool.
5. Before serving, divide cherry jam, about each, on top.

Makes 12 tarts.