Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Miniature Lemon Cheese Tarts




Source of Recipe


Betty Crocker






Recipe Introduction


A dessert bar mix is the first step to these super-simple lemon delights.





List of Ingredients



• 1 package Betty Crocker® Sunkist® lemon bar mix
  
• 1 package (3 ounces) cream cheese, softened
  
• 3 eggs
  
• 1/3 cup water
  
• Powdered sugar, if desired
  
• Lemon or raspberry pie filling, if desired
  






Instructions



1. Heat oven to 350ºF. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown.
   
2. For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
   
3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Top each with 1/2 teaspoon pie filling. Store tightly covered in refrigerator up to 48 hours. Or freeze tarts tightly wrapped in airtight container up to 4 months.
   






Final Comments


Makes: 36 miniature tarts