1/4 c Butter or margarine
1/2 c Granulated sugar
1 c Corn syrup
2 Eggs
1/3 c Lemon juice
1 tb Grated lemon rind
This isn’t a “traditional” butter tart recipe, but I thought I’d send it
anyway since it sounds to yummy. I’m sure our lemon-toed list member will
like it anyway… 🙂 This recipe is “untried” but I got it from The Monarch
Flour Canadian Recipes Cookbook, although I must say, none of the recipes
strike me as being particularly “Canadian”…. I’m going to assume that you
(or anyone else) already has a recipe for pastry and omit that part,
however, I can post the pastry recipe if someone needs it although it looks
pretty standard.
Preheat oven to 375. Prepare pastry; roll out half. [the recipe doesn’t say
what to do with the other half, just use it in something else, I guess?]
Cut with a floured cookie cutter [I assume it means a round one…the book
is pretty old] and line 15 medium-sized muffin cups. Do not prick.
Stir together butter or margarine, granulated sugar, and corn syrup. Blend
in eggs and lemon juice and rind.
Fill pastry lined tart shells 2/3 full. Bake in preheated oven for 20 to
25 minutes.
Yields
1 Servings