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Cream the sugar, butter, and margarine with a mixer. Add the egg yolk. Blend well. Add the flour and salt. Blend until this mixture comes together. Add the water. Blend in well. Allow to refrigerate 4 hours (to rest the dough, so it will soften and not be tough). Preheat oven to 400 F. Line 18 small, round tartelette pans (each about 2-1/2 inches wide) with the crust. This will give you 3 per person. Fill the tartelettes with the FILLING and bake until crisp, approximately 45 minutes. Cool, remove from the pans, and serve. FILLING: Grate the skin off the lemon lightly with the `small sized holes of a cheese grater. Squeeze the juice from the lemons; strain the seeds out. Combine all the ingredients for the filling. Blend well. LE RUTHS 636 FRANKLIN ST, NEW ORLEANS WINE: CHATEAU COUTET, 1971 From the
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 157 (20%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 573.9mg||177 %|
|Sodium 204.6mg||7 %|
|Potassium 222.1mg||6 %|
|Total Carbohydrate 134.5g||40 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 133.3g|
|Protein 20.7g||30 %|
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Calories per serving: 768
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