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Measurements

LEMON BUTTER TARTS
Yield: 32 Servings

Pastry

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

lemon butter

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 each.

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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