—–pastry—–
1 1/2 c All-purpose flour; sifted
1/4 ts Baking powder
1/4 ts Salt
1/3 c Shortening
5 tb Ice water
—–lemon butter—–
1 1/2 tb Butter or margarine
1 c Sugar
1/3 c Lemon juice
Grated rind of 1 lemon
3 Eggs; well beaten
Recipe by: Leon Gerst leon.gerst@CCS.ORG Pastry: Sift flour with baking
powder and salt. Cut in shortening; gradually add ice water. Blend until
dough just holds together; then form into a ball. Divide in two parts and
roll out 1/8 inch thick. Cut with 2 1/2 inch cookie cutter and place on
ungreased baking sheet. Bake at 450’F. (hot oven) for 12 to 15 minutes.
Cool and spread about 1 tsp Lemon Butter on each.
Lemon Butter: Cut butter or margarine into sugar with a pastry blender or
fork. Add lemon juice, rind and eggs. Cook over boiling water until
thick, stirring constantly. Cool and place in refrigerator until
thoroughly chilled before spreading on pastry rounds.
Makes 32 tarts.
Yields
32 Servings