Chess Cakes
Categories: Cakes | DessertsServes: 12 Servings
Ingredients:
- 1 c Butter
- 1 c Sugar
- 6 Egg Yolks, beaten
- 1/3 c Dry White Wine
- 1 tb Lemon Juice
- 1 Lemon Rind, grated
- 1/4 ts Salt
- 1 Pastry for 1 9" pie or 12
- -tarts (made in muffin tins
- -or fluted patty pans)
Instructions:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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