| 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 |
| 1. | Heat oven to 350ºF. Place miniature paper baking cup in each of 36 to 48 miniature muffin cups. Divide Ready-Mixed Crust (dry) evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of measuring spoon. Bake 6 to 8 minutes or until very light brown. |
| 2. | For smoothest filling, beat cream cheese and 2 eggs thoroughly in medium bowl, using wire whisk; stir in Filling Mix, water and remaining egg until smooth (a few tiny lumps may remain). Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture. |
| 3. | Bake 20 to 25 minutes or until firm. Cool 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving. Just before serving, sprinkle with powdered sugar. Top each with 1/2 teaspoon pie filling. Store tightly covered in refrigerator up to 48 hours. Or freeze tarts tightly wrapped in airtight container up to 4 months. |
| For best results, use 48 miniature muffin cups. Bake 22 to 26 minutes. |
|
| Because sizes of miniature paper baking cups vary, this recipe will make 36 to 48 miniature tarts. These luscious lemon treats are perfect for dessert buffets. |
|
| For added convenience, use a mixing bowl with a pouring spout. |
Nutrition Information:
75 ( 35 ); 4 g ( 1 g); 15 mg; 35 mg; 9 g ( 0g); 1 g 0%; 0%; 0%; 0% 1/2 ; 1
| ®Sunkist is a registered trademark of Sunkist Growers, Inc |