Mini Cheesecakes with Lemon Sauce

Directions

Preheat oven to 300 degrees.

Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased * or paper-lined muffin cups.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

Add eggs and bottled lemon juice: mix well.

Spoon equal amounts of mixture into each prepared cup.

Bake 20 minutes, or until set.

Spread tops with sour cream. Bake 5 minutes longer.

Cool.

Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers.

SAUCE: In small saucepan, combine sugar, cornstarch and dash of salt.

Add water, lemon juice and egg yolk; mix well.

Over medium heat, cook and stir until thickened.

Remove from heat; stir in butter and yellow food coloring, if desired.

Cool. Chill. (Makes about 1 cup.)

NOTE: * If greased muffin cups are used, cool baked cheesecakes in pan.

Freeze 15 minutes; remove with narrow spatula.