Lemon-cheese tarts

1 Servings

Ingredients

Quantity Ingredient
¼ cup Lemon juice
Grated rind of 1 1/2 lemons
½ cup Plus 1 tablespoon sugar
2 Eggs; beaten
¼ cup Butter or margarine -Cream Cheese Shells---
½ cup Butter or margarine; softened
3 ounces Pkg cream cheese; softened
1 cup All-purpose flour
Whipped cream (optional)

Directions

Combine lemon juice, rind, and sugar in top of a double boiler; stir in eggs and butter. Cook over boiling water, stirring constantly, until thickened. (filling will thicken more when cool.) spoon filling into Cream Cheese Shells; garnish with whipped cream, if desired. Yield: about 2 dozen. Cream Cheese Shells: Combine butter and cream cheese, mixing until smooth; add flour, mixing well. Chill 1 hour. Shape dough into 1-inch balls; place each in a well-greased miniature muffin cup, shaping into a shell. Bake at 350 degrees for 25 minutes. Allow to cool before filling.

Yield: about 2 dozen.

NOTES : Submitted by Mrs. Vivian Gregory, Naples, Florida.

Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@... on Oct 10, 1997

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