2 (3 oz.) pkgs. cream cheese, softened
3/4 c. butter, softened
2 c. all-purpose flour

FILLING:

2 c. sugar
1 tbsp. flour
1 tbsp. cornmeal
2 eggs, beaten
1/4 c. butter, melted
1/4 c. milk
1/4 c. lemon juice plus rind of lemons, grated

Crust: Blend ingredients together well. Press small amounts of dough into miniature muffin tins.

Filling: Toss sugar, flour and cornmeal lightly with fork. Add other ingredients. Beat by hand until smooth. Pour into tart shells. Bake at 325 degrees for 20 minutes. Allow to cool. Remove from tins and sprinkle with powdered sugar. Makes 24 miniature tarts.