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Fresh Lemon Tartelettes
Author/Submitted by: Le Ruth's
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 4
tbs.
sugar 1
stick
butter,
at room temp.
1
stick
margarine,
room temp.
1
egg yolk 1 3/4
cups
flour 1/8
tsp.
salt 1
tbs.
water
FILLING 2
lemons,
skin (rind) and
juice 3
whole
eggs 3/4
cup
sugar 2
tbs.
butter
Directions:
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 2-1/2 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.
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