Ingredients
Pastry Crust:
2 1/4 cups flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup shortening
Ice water
Directions
Filling:
1 3/4 cups sugar
6-8 tablespoons fresh lemon juice
Rind of 2 lemons, grated
1/2 cup butter
6 eggs, well beaten
For pastry, combine dry ingredients until crumbly. Add enough ice water to hold the dough together when pushed lightly with a fork. Roll out lightly floured board or pastry cloth. Line muffin tins with pastry, prick with fork and bake at 425 degrees for 12-15 minutes or until golden brown. Set aside.
For filing, mix sugar, juice and rind. Melt butter in top of double boiler; add the sugar mixture and eggs. Continue cooking over hot water until very thick, stirring constantly. Cool, cover and refrigerate. When chilled, fill tart shells. Makes 12 tarts.
Each serving contains 371 calories; 20 gm fat; 168 mg. sodium; 117 mg cholesterol.