Lemon Pie and Tarts
- 2 lemons
- 2 eggs
- 2 tablespoons cornstarch
- 2 cups sugar, scant
- Butter size of egg
- 1 1/4 cups water
Grate the rind and squeeze the juice of the lemons; beat eggs light and melt the butter. Mix all together. Make a puff paste and line the tins with the pastry. Brush over with the white of an egg and fill with the lemon mixture and bake.
Submitted by Jun 23, 2009
15 min
30 min
45 min