Recipe - Fresh Lemon Tartelettes

4 tablespoon Sugar
1 Stick butter; at room
temperature
1 Stick margarine; room
temperature
1 Egg yolk
1 Three fourths cup Flour
1/8 teaspoon Salt
1 tablespoon Water

FILLING
2 Lemons; skin (rind) & juice
3 Whole eggs
Three fourths cup Sugar
2 tablespoon 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 2One half 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, http://www.erols.com/hosey.