| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/2 | c | Granulated sugar |
| 1 | c | Corn syrup |
| 2 | Eggs | |
| 1/3 | c | Lemon juice |
| 1 | tb | Grated lemon rind |
INSTRUCTIONS
This isn't a "traditional" butter tart recipe, but I thought I'd send it anyway since it sounds to yummy. I'm sure our lemon-toed list member will like it anyway... :) This recipe is "untried" but I got it from The Monarch Flour Canadian Recipes Cookbook, although I must say, none of the recipes strike me as being particularly "Canadian".... I'm going to assume that you (or anyone else) already has a recipe for pastry and omit that part, however, I can post the pastry recipe if someone needs it although it looks pretty standard. Preheat oven to 375. Prepare pastry; roll out half. [the recipe doesn't say what to do with the other half, just use it in something else, I guess?] Cut with a floured cookie cutter [I assume it means a round one...the book is pretty old] and line 15 medium-sized muffin cups. Do not prick. Stir together butter or margarine, granulated sugar, and corn syrup. Blend in eggs and lemon juice and rind. Fill pastry lined tart shells 2/3 full. Bake in preheated oven for 20 to 25 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@itrc.uwaterloo.ca> on Apr 14, 1997
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