| 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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