Lemon Tarts

By: Hessed Pearl Yune Kim

Crust:

2 cups flour
1 cup butter or margarine
½ cup powdered sugar

Cream and press in ungreased 9x12 inch pan.
Bake at 350 for 20 minutes.

Filling:

4 eggs
6 Tbsp. lemon juice
2 cups sugar
4 Tbsp flour
½ tsp salt

Beat eggs; add lemon juice. Gradually add sugar, flour and salt.
Pour over baked crust and bake 25 minutes more.
Sprinkle with powdered sugar while warm.