1 c Butter 1 Lemon Rind, grated
1 c Sugar 1/4 ts Salt
6 Egg Yolks, beaten 1 Pastry for 1 9″ pie or 12
1/3 c Dry White Wine -tarts (made in muffin tins
1 tb Lemon Juice -or fluted patty pans)
Cream butter and beat into it slowly ? C sugar, reserving the
rest of the sugar. Beat egg yolks with salt until light and lemon
colored, then slowly beat in the remaining ? C sugar; with a whisk
fold in the lemon juice and grated lemon rind. Combine with the
creamed mixture, stirring in the wine.
Pour into pie shell or tart shells, and bake at 350?F for 50 to
60 minutes until set.
Yields
12 servings