| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pies & past |
1 |
Servings |
INGREDIENTS
| 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 |
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 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
NGavlak@aol.com on Oct 10, 1997
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