Lemon Butter Tarts
3 whole eggs w/yolks
1 ¼ c. sugar
1/8 t salt
Dash nutmeg
½ cup lemon juice
¼ cup butter, melted
1 t grated lemon rind
12 – 2 ½ inch tart shells, or 1 large pie shell
In a small bowl, beat eggs and sugar until thick and pale yellow. Beat in salt and nutmeg; gradually add lemon juice, then melted butter. Stir in grated rind and pour into top of double-boiler. Cook over simmering water, stirring constantly, until mixture thickens, about 12 to 15 minutes. Cool; pour into baked tart shells. Serve at room temperature or chilled.
Additional suggestion: top with whipped cream.
