If you like lemons this is for you. If not, what's your problem?
Crust:
- 3 oz cream cheese soft
- ½ cup butter softened to room temperature
- 1 ½ cup flour
- ¼ teaspoon salt
Filling:
- Zest & Juice 3-4 lemons to make 1/3 cup of juice
- 1 cup sugar
- 4 eggs
- ½ cup butter, melted
Mix all of the ingredients for the crust with an electric mixer, then chill for one hour.
For the filling: in the food processor, thoroughly combine the first three ingredients including the zest. Then slowly add the butter. After combining, pour into a double boiler & cook over simmering water until it starts to get thicken. It usually takes around 10 minutes. Remove from the stove and let cool.
In the meantime, spray a mini muffin pan with non-stick baking spray & preheat the oven to 350F. Using a small scoop, scoop crust into the muffin pan. Press crust into the pan until the edges are just level with the pan. Cook in oven for 20 minutes or until golden brown. Let cool.
Using a spoon or small scoop, fill the crusts with the lemon filling. Place in the refrigerator until cold.
Store in an airtight container in the refrigerator.
If you would like you may add fresh whipped cream to the top of each one right before serving.
Bake time: 20 minutes
Prep time: 15 minutes, plus 1 hour chill time
Tip: I put the crust in the freezer for 30 minutes to chill
1 comment:
O.k. What is zest and how do you get it? The only zest I know is soap...and what's a double boiler? Boil it twice?
Signed: Your completely ignorant when it comes to the kitchen or anything around the house friend
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