Lemon Cheese Tarts

By pammons

Ingredients

• Filling:
• 1/4 cup lemon juice
• Grated rind of 11/2 lemons
• 1/2 cup plus 1 tbsp. sugar
• 2 eggs, beaten
• 1/4 cup butter or margarine
• Whipped cream (optional)
• Cream Cheese Shells:
• 1/2 cup butter or margarine, softened
• 1 (3 oz.) package cream cheese, softened
• 1 cup all-purpose flour

Preparation

Step 1

Filling:
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 smoth; 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.