Ingrients & Directions


1 c Sweet milk
1 c Sour milk
1 c Sugar
4 tb Lemon juice
Grated rind 1 lemon
4 Egg yolks
1/4 ts Salt
1/3 c Almonds, blanched and finely
Chopped
Short crust pastry
2 1/2 c Flour
1 ts Salt
5 tb Ice water
3/4 c Vegetable shortening

Formatted by Millie Ellis 3-18-97

Sift together flour and salt. Add half the shortening and cut it in
with fork until mixture is consistency of coarse meal. Add remaining
shortening and blend until particles are size of a pea. Add water, a
tablespoon at a time, and work particles together with a fork.Add
just enough water to moisten. Press dough into ball, handling no more
than necessary.roll out thinly on floured pastry cloth. Line patty
tins with pastry, fitting it in lightly. Trim edges evenly, leaving
an extra inch around the edge. Prick bottom with tines of fork. Press
down outer edges of shell with tines, first dipping them in cold
water. FILLING: Scald combined sweet and sour milk and strain through
cheesecloth, Beat egg yolks slightly, combine with sugar, lemon juice
and rind, and salt. Add second mixture to first, fo form curd.Fill
unbaked patty shells with cheese mixture. Sprinkle tops generously
with chopped almonds. lBake in hot oven 450-F for 10 minutes. Reduce
heat to moderate heat 350-F and continue baking until firm. Add a
swirl of whipped cream before serving and decorate with a candied
cherry.

Yields
12 Servings

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