Chess Tarts

• 1 2/3 c. all-purpose flour
• 1/2 tsp. salt
• 1/3 c. shortening
• 4 to 5 Tbsp. cold water
• 2 eggs
• 2 egg whites
• 1 c. sugar
• 1/4 c. skim milk
• 2 Tbsp. margarine, melted and cooled
• 1 1/2 tsp. finely shredded lemon peel
• 4 tsp. lemon juice
• 1 Tbsp. cornmeal

1. In a medium mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs.
2. Sprinkle 1 tablespoon of the water over the mixture.
3. Gently toss with fork.
4. Push moistened dough to the side of the bowl.
5. Repeat using 1 tablespoon of water at a time until all dough is moistened.
6. Form dough into a ball.
7. On a lightly floured surface, flatten the ball of dough to slightly less than 1/8-inch thick.
8. Cut into 4 (12-inch) circles.
9. Place dough circles in fluted tart pans.
10. Place tart pans on a baking sheet.
11. Bake in a 350u0b0 oven about 7 minutes or until pastry is set, but not puffed.

allpurpose, salt, shortening, cold water, eggs, egg whites, sugar, milk, margarine, lemon peel, lemon juice, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577065 (may not work)