4 tb Sugar
1 Stick butter; at room
-temperature
1 Stick margarine; room
-temperature
1 Egg yolk
1 3/4 c Flour
1/8 ts Salt
1 tb Water
FILLING
2 Lemons; skin (rind) & juice
3 Whole eggs
3/4 c Sugar
2 tb Butter
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.
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,
Yields
6 Servings