Bite-Size Lemon Tarts
rec.food.baking/Janette/2002
Makes 2 dozen cookies

Cream Cheese Pastry:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
2 tablespoons confectioners' sugar
1 tablespoon brandy
1 1/4 cups flour

Filling:
1/4 cup butter
1 teaspoon lemon peel, grated
1/4 cup lemon juice
2/3 cup granulated sugar
2 eggs

Prepare pastry:
In a mixer bowl, combine the butter, cream cheese and confectioners' sugar; beat until light and fluffy. Blend in the brandy. Gradually add the flour, mixing until the dough is smooth.

Heat the oven to 350 degrees.

Divide the Cream Cheese Pastry evenly in ungreased 1 3/4-inch muffin pans, using your fingertips to press the pastry uniformly into each cup. Pierce each pastry shell in several places with a fork.

Bake for 18 to 20 minutes or until the pastry shells are golden brown. Cool in the pans on wire racks.

Prepare filling:
In the top of a double boiler, melt the butter over direct low heat. Remove from the heat and add the lemon peel and juice, granulated sugar and eggs. Beat with a whisk until well-combined. Return the lemon mixture to the stove but place the pot over simmering water and cook, stirring often, for about 10 to 15 minutes or until thickened and smooth. Remove the lemon mixture in the double boiler to a wire rack, and let the filling cool until it is barely warm to the touch.

Fill the pastry shells with lemon filling. Remove the tarts from the pans and serve either at room temperature or chilled. Refrigerate.