1/4 cup butter
1/4 cup fresh lemon juice
1 teaspoon grated lemon rind
2/3 cup granulated sugar
2 eggs
Cream Cheese Pastry
In top of a double boiler, melt butter over direct, low heat.
Remove from heat and add lemon rind, lemon juice, granulated sugar and eggs.
Beat with whisk until well combined.
Place lemon mixture in top of a double boiler over simmering
water and cook, stirring often, until thickened and smooth (about 10 to 15
minutes). Remove top of double boiler to a wire rack and let filling cool until
it is barely warm to the touch.
Preheat oven to 350 degrees. Divide Cream Cheese Pastry evenly
in ungreased 1 3/4 -inch muffin pans, using your fingertips to press pastry
uniformly into each cup. Pierce each pastry shell in several places with a fork.
Bake until pastry shells are golden brown (18 to 20 minutes).
Cool in pans on wire racks.
Fill pastry shells with lemon filling. Remove tarts from pans
and serve either at room temperature or chilled.
From Annette Gooch, Primary Colors.
