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Miniature Lemon Cheese Tarts

  • Prep 20 min
  • Total 2 hr 53 min
  • Servings 36

A dessert bar mix is the first step to these super-simple lemon delights. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
35
% Daily Value
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
35 mg
Potassium
10 mg
Total Carbohydrate
9 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
  • ®Sunkist is a registered trademark of Sunkist Growers, Inc

© 2017 ®/TM General Mills All Rights Reserved

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