Cookies, Candy & Desserts |
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Lemon Tarts - 1996
Recipe courtesy of Patty Wiederholt
INGREDIENTS
PREPARATION
Cream the 1/2 cup butter and powdered sugar. Mix in the flour and salt. Press this mixture into muffins pans to form a crust. Bake for 15 Minutes at 350 degrees.
In a double boiler, combine the lemon rind, lemon juice and 2 cups sugar. When this mixture begins to boil add the butter. Stir until the butter is melted. Add the eggs and cook until pudding thickens (about 15 minutes). Cool before filling the shells.
- 3 Tablespoons powdered sugar
- ½ Cup Butter
- 1 Cup Flour
- ¼ Teaspoon Salt
- 2 Lemon Rind -- Grated
- ½ Cup Lemon Juice -- Fresh
- 2 Cups Sugar
- 1 Cup Butter
- 4 Eggs -- Beaten
PREPARATION
Cream the 1/2 cup butter and powdered sugar. Mix in the flour and salt. Press this mixture into muffins pans to form a crust. Bake for 15 Minutes at 350 degrees.
In a double boiler, combine the lemon rind, lemon juice and 2 cups sugar. When this mixture begins to boil add the butter. Stir until the butter is melted. Add the eggs and cook until pudding thickens (about 15 minutes). Cool before filling the shells.
