1/2 c. butter, softened
3 oz. pkg. cream cheese
1 1/4 c. flour
3 tbsp. fresh lemon juice
3 tbsp. melted butter
2 lg. eggs
2/3 c. sugar
Whipped cream

Beat butter and cream cheese until light and fluffy. Add flour and mix until crumbly. Form dough into a ball. Preheat oven to 350 degrees. Spray miniature muffin pans with vegetable spray. Pinch off pastry, a tablespoons at a time, and press into muffin cups. Mix lemon juice, sugar and eggs in a bowl. Divide filling evenly among muffin cups. Bake for 40 to 45 minutes. Remove from pan while slightly warm. Cool on wire racks. To serve: top with whipped cream. makes 20.