Title Value
1. Butter 1/2 Art.
2. Lemon zest 2 Tsp
3. Lemon juice 1/3 Art.
4. Sugar 1.5 Art.
5. Chicken egg 3 PC.
6. Egg yolk 2 PC.
7. Chicken Egg Protein 3 PC.
8. Puff yeast dough 400 Column
9. Sugar 1/4 Art.


1. Stage

Pre-make and bake small pie bases from the dough. Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.

2. Stage

Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.

3. Stage

Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.