Instructions: Combine lemon juice, rind, and sugar in top of a double boiler; stir in eggs and butter. Cook over boiling water, stirring constantly, until thickened. (filling will thicken more when cool.) spoon filling into Cream Cheese Shells; garnish with whipped cream, if desired.

Yield: about 2
dozen. Cream Cheese Shells: Combine butter and cream cheese, mixing until smooth; add flour, mixing well. Chill 1 hour. Shape dough into 1-inch balls; place each in a well-greased miniature muffin cup, shaping into a shell. Bake at 350 degrees for 25 minutes. Allow to cool before filling.

Yield: about 2 dozen.

NOTES :

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