Chess cakes
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | cup | Sugar |
| 6 | Egg Yolks, beaten | |
| ⅓ | cup | Dry White Wine |
| 1 | tablespoon | Lemon Juice |
| 1 | Lemon Rind, grated | |
| ¼ | teaspoon | Salt |
| 1 | Pastry for 1 9\" pie or 12 tarts (made in muffin tins or fluted patty pans) | |
Directions
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 350øF for 50 to 60 minutes until set.
Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha Washington
Posted by: Sandy May 11/93
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