Lemon butter tarts
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----pastry----- | ||
| 1½ | cup | All-purpose flour; sifted |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Shortening |
| 5 | tablespoons | Ice water ---lemon butter----- |
| 1½ | tablespoon | Butter or margarine |
| 1 | cup | Sugar |
| ⅓ | cup | Lemon juice |
| Grated rind of 1 lemon | ||
| 3 | Eggs; well beaten | |
Directions
Recipe by: Leon Gerst <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 ⅛ inch thick. Cut with 2½ 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.
Makes 32 tarts.