|Sifted flour||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs)|
Sift flour and salt together; cut in shortening until mixture is coarse.
Sprinkle 6 tablespoons cold water over mixture; mix thoroughly until smooth dough is formed.
Roll out on floured surface to 1 /8-inch thickness.
Cut into 2 1/2-inch rounds; fit into greased muffin pans.
Prick dough with fork.
Bake at 450 degrees for 10 minutes or until golden brown; cool.
Combine lemon rind, lemon juice and sugar in double boiler; add butter.
Heat over boiling water, stirring, until butter is melted.
Add small amount of hot mixture to eggs, stirring vigorously.
Return egg mixture to double boiler, stirring well.
Cook, stirring constantly, for 15 minutes or until smooth and thickened.
Spoon filling into cooled tart shells.