Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Lemon juice Grated rind of

  2. 1 1/2 lemons

  3. 1/2 cup 99g / 3 1/2oz Plus 1 tablespoon sugar

  4. 2 Eggs - beaten

  5. 1/4 cup 49g / 1.7oz Butter or margarine Cream Cheese Shells

  6. 1/2 cup 99g / 3 1/2oz Butter or margarine - softened

  7. 1 Cream cheese - softened

  8. 1 cup 62g / 2 1/5oz All-purpose flour Whipped cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 350F for 25 minutes. Allow to cool before filling. Yield: about 2 dozen.


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