1 (20 oz.) pkg. Pillsbury's Best Refrigerated Cookies
2 med. lemons
4 eggs, beaten
1 1/2 c. sugar
3/4 c. butter

Lightly grease and sugar 24 small tart pans or small muffin cups.

Place a rounded teaspoon of dough in each tart pan. Gently press in bottom and up sides.

Place tart pans on cookie sheet and bake at 350 degrees for 7-9 minutes or until light golden brown. Cool; remove from tart pans.

Grate peel from lemons (about 3 tablespoons). Squeeze 1/2 cup juice from lemons, adding water if necessary to equal 1/2 cup.

In large saucepan, combine lemon juice, sugar and butter. Heat until butter is melted. Stir in eggs. Cook over low heat until mixture thickens, about 20 minutes, stirring constantly. Add lemon peel; blend well.

Cool slightly. (Lemon filling can be refrigerated at this point until ready to serve.) Spoon generously into each tart.