Fresh lemon tartelettes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Sugar |
| 1 | Stick butter; at room temperature | |
| 1 | Stick margarine; room temperature | |
| 1 | Egg yolk | |
| 1¾ | cup | Flour |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | Water |
| 2 | Lemons; skin (rind) & juice | |
| 3 | Whole eggs | |
| ¾ | cup | Sugar |
| 2 | tablespoons | Butter |
Directions
FILLING
Cream the sugar, butter, and margarine with a mixer. Add the egg yolk.
Blend well. Add the flour and salt. Blend until this mixture comes together. Add the water. Blend in well. Allow to refrigerate 4 hours (to rest the dough, so it will soften and not be tough). Preheat oven to 400 F.
Line 18 small, round tartelette pans (each about 2-½ inches wide) with the crust. This will give you 3 per person. Fill the tartelettes with the FILLING and bake until crisp, approximately 45 minutes. Cool, remove from the pans, and serve. FILLING: Grate the skin off the lemon lightly with the `small sized holes' of a cheese grater. Squeeze the juice from the lemons; strain the seeds out. Combine all the ingredients for the filling. Blend well.
LE RUTH'S
636 FRANKLIN ST, NEW ORLEANS WINE: CHATEAU COUTET, 1971
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .