3 eggs
3/4 cup sugar
1/2 cup lemon juice
2 tsp grated lemon rind
1/2 lb Pkg. Cream Cheese
6 4-inch baked tart shells
Red current Jelly or any jelly you like blackberry is good
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 temp. and gradually blend the custard into it. Fill the tart shells with this mixture and top with red current jelly (or blackberry jam)
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