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