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Miniature Lemon Cheese Tarts
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Prep Time:
20 minutes
Total Time:
2 hours 53 minutes
Start with a dessert bar mix for easy and delicious lemon treats.
Ingredients:
  • 1 package Betty Crocker™ Sunkist® lemon bar mix
  • 1 package (3 ounces) cream cheese, softened
  • 3 eggs
  • 1/3 cup water
  • Powdered sugar, if desired
  • Lemon or raspberry pie filling, if desired
Instructions:
  • Preheat oven to 350°F. Line 36 to 48 miniature muffin cups with paper baking cups. Evenly distribute 1 to 2 teaspoons of Ready-Mixed Crust (dry) in each cup and press down on the bottoms using the back of a measuring spoon. Bake for 6 to 8 minutes until lightly browned.
  • In a medium bowl, thoroughly whisk cream cheese and 2 eggs until smooth. Add Filling Mix, water, and remaining egg, and stir until a smooth consistency is achieved (small lumps are okay). Fill muffin cups about 3/4 full (approximately 1 tablespoon each) with the cream cheese mixture.
  • Bake for 20-25 minutes until firm, then cool for 10 minutes before removing from the pan. Enhance flavors by refrigerating for 2 hours before serving. Just before serving, dust with powdered sugar and top each tart with 1/2 teaspoon of pie filling. Store in the refrigerator, tightly covered, for up to 48 hours or freeze tightly wrapped in an airtight container for up to 4 months.

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