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Category: Tarts
Prep Time: Cook Time: Total Time:
1 pkg Sunkist lemon bar mix
1 (3 oz) pkg cream cheese, softened
3 eggs
1/3 cup water
Powdered sugar, if desired
Lemon or raspberry pie filling, if desired
Heat oven to 350. Place miniature paper baking cup in of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 tsp ); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown.
For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tbsp ) with cream cheese mixture.
Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Top with 1/2 tsp pie filling. Store tightly covered in refrigerator up to 48 hours. Or freeze tarts tightly wrapped in airtight container up to 4 months.
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MINIATURE LEMON CHEESE TARTS
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Category: Tarts
Prep Time: Cook Time: Total Time:
1 pkg Sunkist lemon bar mix
1 (3 oz) pkg cream cheese, softened
3 eggs
1/3 cup water
Powdered sugar, if desired
Lemon or raspberry pie filling, if desired
Heat oven to 350. Place miniature paper baking cup in of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 tsp ); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown.
For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tbsp ) with cream cheese mixture.
Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Top with 1/2 tsp pie filling. Store tightly covered in refrigerator up to 48 hours. Or freeze tarts tightly wrapped in airtight container up to 4 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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