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Lemon-Cheese Tarts

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Desserts Pies/pastry


  • 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.
Recipe by: Southern Living 1979 Annual Recipes
Posted to MC-Recipe Digest V1 #836 by on Oct 10, 1997