Instructions:
Cream together the butter and cream cheese in a medium size mixing bowl. Add the flour and salt; mix well to form the dough. Roll this into a log shape. Slice off discs of this dough and press them into the tart pan or foil lined muffin tin. Bring it up the sides as well as covering the bottom so you’ll have a pastry shaped like a small pie.
Bake at 350 degrees for approximately 15 or 20 minutes until the pastry sets up nicely and is the golden color you like for piecrusts. Remove from oven and set aside to cool.
When making the filling use a double boiler in which to melt the butter and sugar. Add the lemon juice, lemon zest and beaten eggs.
Cook until it thickens to make a pudding consistency. Spoon the filling into the pastry cups and serve to eager eaters. Everyone will enjoy this lemon treat.
To order one of Dave Kessler’s cookbook - Skinny Cooks Can’t Be Trusted send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Do not send checks to Farm World. Please make checks payable to Dave Kessler.
This farm news was published in the Nov. 22, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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