1 c Butter
1 c Sugar
6 Egg Yolks, beaten
1/3 c Dry White Wine
1 tb Lemon Juice
1 Lemon Rind, grated
1/4 ts Salt
1 Pastry for 1 9″ pie or 12
-tarts (made in muffin tins
-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