Chess Cakes Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter,
1 cup: Sugar,
6: Egg Yolks, beaten
1/3 cup: Dry White Wine,
1 tbsp: Lemon Juice,
1: Lemon Rind, grated
1/4 tsp: Salt,
1: Pastry for 1 9" pie or 12 tarts, made in muffin tins or fluted patty pans
Cream butter and beat into it slowly C sugar, reserving the
Directions:
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.
Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha
Washington
Posted by: Sandy May 11/93
Source from luhu.jp
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.
Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha
Washington
Posted by: Sandy May 11/93
Source from luhu.jp