| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | Dessert | 6 | Servings |
INGREDIENTS
| 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 |
| 2 | Lemons; skin (rind) & juice | |
| 3 | Whole eggs | |
| 3/4 | c | Sugar |
| 2 | tb | Butter |
INSTRUCTIONS
FILLING 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, http://www.erols.com/hosey.
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