*  Exported from  MasterCook II  *
 
                    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
 --------  ------------  --------------------------------
    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.
 
                    - - - - - - - - - - - - - - - - - -