| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha
Washington
Posted by: Sandy May 11/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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