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Lemon Cheese Tarts




Source of Recipe


Anne Allston Horton


List of Ingredients




Filling:
� � Cup fresh lemon juice
� 1 � lemons grated rind
� � Cup plus 1 tbls. Sugar
� 2 Eggs beaten well
� � Cup butter

Combine lemon juice, rind and sugar in a double boiler: stir in eggs and butter before water gets hot. Cook over boiling water, stirring constantly until thickened. Will thicken more when cool. Place in refrigerator.

Shells:

� � Cup softened butter
1 3 oz. Cream cheese
1 Cup all purpose flour, sifted.

Combine cream cheese and butter and mix until smooth; add flour mix well and chill one hour.

Shape dough into 1 �balls place each in a mini muffin tin shaping into shell. Bake 350� for 25 minutes. Cool fill and top with whipped cream.


Recipe