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 :
Yields
1 Servings