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Fresh Lemon Tartelettes - Le Ruth's
Recipe By : Le Ruth's via Micro Kitchen Companion
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Pies & Pastry
Amount Measure Ingredient -- Preparation Method
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4 tablespoons sugar
1 stick butter -- at room temp.
1 stick margarine -- room temp.
1 egg yolk
1 3/4 cups flour
1/8 teaspoon salt
1 tablespoon water
FILLING
2 lemons -- skin (rind) and
-- juice
3 whole eggs
3/4 cup sugar
2 tablespoons butter
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.
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