LEMON BUTTER TARTS
Yield: 32 Servings
1 1/2 c All-purpose flour; sifted
1/4 ts Baking powder
1/4 ts Salt
1/3 c Shortening
5 tb Ice water
1 1/2 tb Butter or margarine
1 c Sugar
1/3 c Lemon juice
Grated rind of 1 lemon
3 Eggs; well beaten
Recipe by: Leon Gerst
Pastry: Sift flour with baking powder and salt.
Cut in shortening; gradually add ice water. Blend until dough
just holds together; then form into a ball. Divide in two parts
and roll out 1/8 inch thick. Cut with 2 1/2 inch cookie cutter
and place on ungreased baking sheet. Bake at 450'F. (hot oven)
for 12 to 15 minutes. Cool and spread about 1 tsp Lemon Butter on
Lemon Butter: Cut butter or margarine into
sugar with a pastry blender or fork. Add lemon juice, rind and
eggs. Cook over boiling water until thick, stirring constantly.
Cool and place in refrigerator until thoroughly chilled before
spreading on pastry rounds.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart