The Harried Housewife: Lemon Cheesecake Tarts
Store-bought mini graham cracker pie crusts 1 (8-ounce) package regular or reduced-fat cream cheese, softened 1/3 cup sugar 1 egg 2 tablespoons fresh lemon juice 1 1/2 teaspoons finely grated lemon zest whipped cream (optional) preheat oven to 300 degrees.
Place crusts in their foil pans on a baking sheet.
In a large bowl, beat cream cheese with an electric mixer until creamy.
Add sugar; beat until smooth.
Add egg and lemon juice; beat until combined.
Stir in lemon zest.
Divide batter among crusts.
Bake until centers are just set, 20 to 22 minutes.
Place tarts on a wire rack.
Refrigerate until thoroughly chilled, about 2 hours.
Remove tarts from their disposable foil pans, if desired.
Top with a dollop of whipped cream, if desired.
Makes 6 servings.
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