Fill tart shells with lemon cheese made by mixing:
- 1/2 cup butter
- 3/4 cup lemon juice
- 1 1/2 cup sugar
- 6 beaten eggs
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
The English fill tart shells with the lemon mixture before baking (20 minutes) and call the result Lemon Cheese-Cakes.
Tart Shell Pastries
Make tart shells on the bottoms of small tart pans. For the pastry, cut 1/3 cup each of butter and lard into 2 cups of flour and one teaspoon of salt. Leave shortening in fairly good-sized pellets, and add enough water to barely hold the mixture together.
Bake in a hot oven and cool slightly before removing shells from the pans.
(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.)
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