Pastry for 1 9" pie or 12 tarts (made in muffin tins or fluted patty pans)
die Zubereitung:
Cream butter and beat into it slowly « C sugar, reserving the rest of the sugar. Beat egg yolks with salt until light and lemon colored, then slowly beat in the remaining « C sugar; with a whisk fold in the lemon juice and grated lemon rind. Combine with the creamed mixture, stirring in the wine.
Pour into pie shell or tart shells, and bake at 350°F for 50 to 60 minutes until set.
