Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Flour; sifted |
1 tablespoon | Light brown sugar |
1 teaspoon | Salt |
1 teaspoon | Grated lemon peel |
1 cup | Butter |
1 tablespoon | Milk |
1 \N | Egg; plus |
1 \N | Egg yolk; beaten |
1 teaspoon | Vanilla |
Place flour on table or in a bowl. Make a well in the middle, & fill with sugar, salt & lemon peel. Blend together. Add butter & mix with hands until all the flour is incorporated. Mix together milk, eggs & vanilla. Add to blended ingredients. Continue mixing until a ball is formed. Cover & refrigerate overnight. When ready to use, roll out to a 10 inch diameter & use as directed.
THE COVEY
CARMEL VALLEY ROAD, CARMEL.
TIME INCLUDES REFRIGERATION
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .