| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Lemon Tarts

1/2 cup butter or margarine
2 cups granulated sugar
6 large eggs
1/4 cup all-purpose flour
3/4 cup granulated sugar
2/3 cup lemon juice
1 tablespoon grated lemon peel
Pastry dough for double (9-inch) crust pie
1/8 teaspoon ground nutmeg

1. Cream 1/2 cup butter; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition.
2. Combine flour and 3/4 cup sugar; add to the creamed mixture alternately with lemon juice, beginning and ending with the flour mixture. Stir in grated lemon peel.
3. Form pastry dough into 3-inch tarts and sprinkle lightly with nutmeg.
4. Divide the filling among the tarts.
5. Place the tarts on an ungreased baking sheet and bake at 350°F (175°C) for 15 to 20 minutes, or until lightly browned.

Makes 8 servings.