The best delicious Fresh Lemon Tartelettes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Lemon Tartelettes recipe today!
Hello my friends, this Fresh Lemon Tartelettes recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Lemon Tartelettes is amazingly delicious, and addictive, everyone will be asking for more Fresh Lemon Tartelettes.
What Makes This Fresh Lemon Tartelettes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Lemon Tartelettes.
Ready to make this Fresh Lemon Tartelettes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 tb Sugar
1 Stick butter; at room
-temperature
1 Stick margarine; room
-temperature
1 Egg yolk
1 3/4 c Flour
1/8 ts Salt
1 tb Water
FILLING
2 Lemons; skin (rind) & juice
3 Whole eggs
3/4 c Sugar
2 tb 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.
LE RUTH’S
636 FRANKLIN ST, NEW ORLEANS
WINE: CHATEAU COUTET, 1971
From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen’s MM Recipe Archive,
Yields
6 Servings
Leave a Reply