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Citron Tarts

Yield four (4-inch) tarts

Ingredients

  • 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

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

  2. 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.

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

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