6 oz. cream cheese
1 c. softened butter
2 c. flour

FILLING:

12 oz. cream cheese
1 c. sugar
1 tsp. vanilla
4 tsp. lemon juice
2 eggs

For crust, blend ingredients, roll out and cut to fit tart tins. Press crust into tins and refrigerate at least 3 hours. For filling, mix ingredients in order and pour into chilled crusts. Bake in 350 degree oven for 25 minutes or until crust is medium brown. Cool on racks about 5 to 10 minutes. Flip tins and tap lightly on racks until tarts fall out. Serve tarts plain or top with jelly or jam. Cooked tarts can be frozen.