oz. cream cheese, softened
tsp. fresh lemon juice
c. butter, softened
c. unbleached all-purpose flour
Cream together cream cheese, butter, sugar and lemon juice until the mixture is fluffy Gradually add the flour, stirring after each addition to make a soft dough. Refrigerate for 30 minutes. Preheat oven to 375 degrees. Pinch off pieces of dough to make 24 (1 -inch) balls and press the balls into miniature muffin tins (the dough should be about 1/4-inch-thick) Bake for 10 minutes. Lightly press down the center of each pastry cup. and continue baking until light brown, about 10 minutes. Cool. Pour filling into the center of tarts.