Lemon Filled Tarts

Ingredients:

Tarts:

1 cup of butter

½ cup of icing sugar

1 ½ cups flour

1 tbsp. cornstarch

Directions:

1. Mix ingredients in mix master. Don't roll but pat into tiny tart tins, 4 cm, with your fingers to form shells. Prick the bottoms with a fork and bake for 20 minutes at 300-325 degrees. After 10 minutes prick bottoms again as shells puff up. This recipe doubles well and they freeze beautifully.

Lemon filling:

½ cup fresh lemon juice

1 tbsp. grated lemon rind

1 cup sugar

3 eggs (well beaten)

½ butter, room temperature

Directions:

1. Put juice and rind in double boiler. Whisk in sugar, eggs and butter, blend well. Place over gently boiling water and whisk constantly until mixture becomes clear and thickens, cool.