Lemon Tarts

Ingredients

  • 1 cupful sugar
  • 1 cupful boiling water
  • 3 egg yolks
  • butter size of egg
  • 2 lemons, juice and grated rind
  • 1 tablespoonful corn-starch

      • Directions

      Let the water boil in a saucepan, dissolve the corn-starch in a little cold water and pour into the water. Stir till smooth and thick, add the sugar, butter and lemon. Boil for a minute, stirring in the beaten yolks, and set aside to cool. Line small pastry pans with nice pie-crust. Fill half full of the mixture and bake twenty minutes. Slip out of the pans and serve on a napkin, either cold or hot.