CHESS CAKES

Ingredients

• 1 cButter
• 1 cSugar
• 6Egg Yolks, beaten
• 1/3 cDry White Wine
• 1 tb Lemon Juice
• 1Lemon Rind, grated
• 1/4 ts Salt
• 1Pastry for 19" pie or 12
• -tarts (made in muffin tins
• -or fluted patty pans)

Preparation

Cream butter and beat into it slowly « C sugar, reserving therest of the sugar.
Beat egg yolks with salt until light and lemoncolored, then slowly beat in the remaining « C sugar; with a whiskfold in the lemon juice and grated lemon rind.
Combine with thecreamed mixture, stirring in the wine.
Pour into pie shell or tart shells, and bake at 350øF for 50 to60 minutes until set.
Source:The First Ladies Cookbook - 1969 .
Chapter on George & MarshaWashingtonPosted by:Sandy May11/93