Lemon Chess Tarts

4 eggs, slightly beaten
Dash salt
1-1/2 cup sugar
1 tbs cornmeal
1 tbs flour
Juice of 2 lemons (1/3 cup)

Mix dry ingredients. Add eggs and juice. Fill cream cheese pastry shells about 2/3 full, using spoon or small pouring cup. Keep mixture well mixed while filling shells. Bake in 350F oven 20-25 minutes, or until light brown.

Freezes well.

Makes 36 small tarts or 1 pie.

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Appetizers, Dips


Cajun Country -- New Iberia, Louisiana