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Prep Time: 30 Minutes Cook Time: 42 Minutes |
Ready In: 72 Minutes Servings: 16 |
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From Southern Living. Ingredients:
1 cup butter, softened |
1 (8 ounce) package 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:
1. Filling:.
2. Whisk together all ingredients. Use filling immediately.
3. Crust:.
4. 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.
5. To Assemble:.
6. Spoon Lemon Chess Pie Filling evenly into tart shells.
7. Bake at 350° for 25 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
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