Recipe - Lemon-Cheese Tarts

One fourth cup Lemon juice
Grated rind of 1 One half lemons
One half cup Plus 1 tablespoon sugar
2 Eggs; beaten
One fourth cup Butter or margarine
Cream Cheese Shells
One half cup Butter or margarine;
softened
3 ounce Pkg cream cheese; softened
1 cup Allpurpose 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 1inch
balls; place each in a wellgreased 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 MCRecipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997