Citron Tarts

Oxmoor House
four (4-inch) tarts


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6 egg yolks
1/4 cup butter or margarine
1 cup firmly packed light brown sugar
1 tablespoon lemon rind
2 teaspoons lemon juice
Pastry for a 9-inch pie


Place yolks in bowl; cut in butter with a pastry blender. Cut in sugar, lemon rind, and juice. Do not stir. Set aside.

Roll dough to 1/8-inch thickness on a lightly floured surface. Line 4 fluted tart pans with pastry. Fill each with lemon mixture. Bake at 375° for 25 minutes or until set; cool.

Note: Do not double recipe; repeat to serve larger crowds.

Created date

February 2010