Title: Lemon-Cheese Tarts
Categories: Dessert Pie
Yield: 1 Servings

1/4	c	Lemon juice
		Grated rind of 1 1/2 lemons
1/2	c	Plus 1 tablespoon sugar
2		Eggs; beaten
1/4	c	Butter or margarine
		Cream cheese shells:
1/2	c	Butter or margarine; softened
3	oz	Pkg cream cheese; softened
1	c	All-purpose flour

Whipped cream (optional)

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. Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Southern Living 1979 Annual Recipes

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