2 (8 oz.) cream cheese
3/4 c. sugar
2 tsp. vanilla
1 tsp. lemon juice
2 eggs
1 box vanilla wafers

Put cups in muffin tins. Put in vanilla wafer in bottom of each. Mix cream cheese, sugar, vanilla, lemon and eggs at high speed until smooth. Fill cups 3/4 full. Bake at 350 degrees for 25-30 minutes. Cool. When cooed top with Comstock fruit, 1 tablespoon on each tart.