Ingredients:
1 cup butter, softened
1 (8 ounce) packages cream cheese, softened
2 1/2 cups all-purpose flour
2 cups sugar
4 large eggs
1/4 cup butter, melted
1/4 cup milk
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 teaspoon salt
Directions:
Filling:.
Whisk together all ingredients. Use filling immediately.
Crust:.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls; cover and chill 1 hour. Place 1 dough ball into each lightly greased muffin cup in miniature muffin pans, shaping each into a shell.
To Assemble:.
Spoon Lemon Chess Pie Filling evenly into tart shells.
Bake at 350F for 25 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
Servings: 16
Time preparation: 30 min.
Time total: 72 min.