"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Drops Recipe

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This recipe for Lemon Drops, by , is from Joyce's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 egg, slightly beaten
2/3 c. sugar
1 1/2 tbsp. melted butter
1 grated lemon rind
1/2 c. butter
1/2 c. sugar
2 eggs, beaten
2 tsp. baking powder
3/4 c. corn starch
3/4 c. and 2 tbsp. cake flour
1/2 tsp. vanilla

Directions:
Directions:
To make filling: In medium saucepan, mix together lemon rind, butter and 1/2 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Let cool. Meanwhile, cream butter and sugar. Beat in eggs and vanilla. Stir in baking powder, corn starch and cake flour until dough is smooth. Form the dough into a ball and refrigerate for 15 minutes. On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon lemon mixture in the center of each round and top with another round. Press edges firmly together. Bake 15 minutes in the preheated oven, or until browned.

 

 

 

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