- 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
How to Make It
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.