2 pkgs. (8 oz. ea.) cream cheese, softened
1/2 cup sugar
2 Tbs. flour
dash of salt
3 eggs
1 tsp lemon rind, grated
1 can cherry pie filling
Line three dozen 1 3/4" muffin pan cups with paper baking cups. Preheat oven to 300 degrees. Beat cream cheese with sugar, flour, and salt until fluffy. Beat in eggs one at a time until blended. Stir in lemon rind. Pour into paper cups till almost full. Bake 15 minutes until set, but not brown. Cool 10 minutes. Tops will sink. Cover and chill at least 1 hour before serving. Top with cherry pie filling.
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