| 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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