1/2 c. butter
1 c. flour
1 (3 oz.) pkg. cream cheese

FILLING:

2 egg yolks
2 tbsp. butter, softened
1 tbsp. lemon juice
3/4 tbsp. lemon rind
1 tbsp. water
1/2 c. sugar

Pastry: Combine 1/2 cup butter, flour and cream cheese with pastry blender or mixer. Turn out on lightly floured surface. Form into long roll. Divide roll into 24 equal parts. Roll each part into a ball, place in miniature cupcake pans. With fingers, line cavities of cupcake pans with pastry.

Filling: Break egg yolks together with fork. Beat in butter, lemon juice, rind and water. Stir in sugar. Spoon scant 1/2 tsp. filling into each cavity. Bake at 375 degrees for 25 minutes. Carefully remove to wire rack. Filling becomes thicker as it cools. Makes 24 tartlets.