How to make it

  • 350
  • Place baking cups in miniture muffin tins or muffin pans.
  • 36 to 48 miniature muffin cups, 1 3/4 x 1 inch.
  • Divide ready mixed crust (dry) from lemon bars mix evenly amoun muffin cups (1 to 2 teaspoons each); press in bottoms of cups using back of measuring spoon. Heck, I use a shot glass!
  • Bake 6-8 minutes or until very light brown. DO not over bake.
  • Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire wisk.
  • Stir in filling mix from lemon bars mix, water and remaining egg until smooth(few tiny lumps may remain, I use my mixer for all the mixing).
  • Fill muffin cups about 3/4 full (about 1 tablespoon easch) with lemon cheese mixture.
  • Bake 20-25 minutes or until firm. IF you are making bigger cups then adjust cooking time accordingly, check with tester.
  • For best flavor, refrigerate 2 hours before serving.
  • Before serving sprinkle with powdered sugar and top each with about 1/2 teaspoon of pie filling.
  • Can store for up to 48 hours. OR freeze wrapped tightly for up to 4 months.

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