Recipe: Mrs. Wintle's Lemon Curd Tarts and Miniature Tart Shells (before 1950's)

MRS. WINTLE'S LEMON CURD TARTS

"Mrs. Rose Edmonds of Chicago writes, "A neighbor tells me THIS WEEK has published an honest to goodness recipe for lemon curd, or as the English call it, lemon cheese. I was born in England and would like to have this recipe."

Indeed, it is a dandy, used for 40 years now at the Old English Tea sponsored each spring by the women of the St. James Episcopal Church Auxiliary, Wichita, Kansas. At least 300 tarts are baked, never fewer. The recipe Mrs. Wintle brought from England when she came to Wichita as a bride."

LEMON CURD
Makes filling for 4 dozen tarts

Grated rind of 2 medium lemons
1/2 cup lemon juice
2 cups sugar
1 cup butter or margarine
4 eggs, well beaten
4 dozen Miniature Tart Shells, baked, cooled (recipe follows)

Combine lemon rind, lemon juice and sugar in top of double boiler. Add butter. Heat over boiling water, stirring, until butter is melted. Stir in eggs, continue cooking, stirring constantly, until mixture is thick enough to pile slightly, about 15 minutes. Cool thoroughly. Spoon cooled filling into cooled tart shells.

MINIATURE TART SHELLS:
Makes 4 dozen tart shells

3 cups sifted flour
1 1/2 teaspoons salt
1 cup shortening
6 tablespoons cold water, about

Sift flour and salt, cut in shortening until the size of large peas. Sprinkle water over mixture; mix thoroughly until a smooth dough is formed. Roll on floured surface to 1/8 inch thickness. Cut into 2 1/2-inch rounds; fit into 1 3/4-inch (mini) muffin pans. Prick with a fork.

Bake at 450 degrees F for 10 to 20 minutes, or until light golden brown.

From: Faith's Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, THIS WEEK, 1950's