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| MINI LEMON PIES | |
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1/2 c. butter, softened 1 (3 oz.) pkg. cream cheese, softened 1 1/4 c. all purpose flour FILLING: 3 tbsp. fresh lemon juice 3 tbsp. butter, melted 2 lg. eggs 2/3 c. sugar Beat butter and cream cheese until light and fluffy. Add flour and beat until crumbly. Shape dough into ball. Preheat oven to 350 degrees. Spray miniature muffin pans with vegetable cooking spray. Pinch off pastry 1 tablespoon at a time and press into prepared muffin pans. Mix lemon juice, melted butter, eggs, and sugar in a bowl. Divide filling evenly among muffin cups. Bake 40-45 minutes. Remove from pan while slightly warm. Cool on wire racks. Top with Cool Whip. | |
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recipe reviews #127746
Jana (Alabama) says:
Really good and quick to make. The cream cheese dough was surprisingly easy to work with. I added about 1/4 cup more flour, dough seemed too dry but then I kneaded it to a ball and it was fine. Formed it into 24 1 inch balls then flattened the balls and pressed into mini muffin cups. Perfect for 24 mini pies. Didn't use cool whip. May try adding meringue next time. I found they were perfectly cooked after 30 minutes.
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