—–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