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    Source of Recipe


    List of Ingredients

    3 eggs.
    3/4 cup sugar.
    1/2 cup lemon juice.
    2 teaspoons grated lemon rind.
    1 8-oz. pkg. cream cheese.
    6 4-inch baked tart shells.
    Strawberry preserves.


    Beat the eggs in the top of a double boiler until thick and fluffy. Continue beating while gradually adding the sugar, lemon juice and lemon rind. Cook over hot water, stirring constantly until the custard is thick and smooth. Cool.
    Soften the cream cheese at room temperature and gradually blend the custard into it. Fill the tart shells with this mixture and top with preserves.




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