Lemon Cream Cheese Tarts
|Baked tart shells||6 (3 1/2 Across Top, Fluted)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||2 Teaspoon|
|Softened cream cheese||9 Ounce (3 Packages, 3 Ounces Each)|
|Grape jelly||6 Teaspoon|
Beat eggs until thick and fluffy, in top of double boiler; continue beating while gradually adding sugar, lemon juice, lemon rind.
Cook over boiling water, stirring constantly, till thick; gradually stir into cheese.
Cool; fill shells.
Top with bit of jelly.