DOUGH:

2 c. sifted all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
1 c. butter
2 egg yolks
2 tbsp. water

Combine flour in a bowl with sugar and salt. Add butter and egg yolks in the center. Mix by hand until mixture forms into fine particles. Add just enough water to hold the mixture together into a ball.

Wrap it in waxed paper and chill until dough is firm enough to roll. Roll between sheets of waxed paper. Place in tart molds.

FILLING:

2 eggs, separated
1 c. sugar
1/2 c. butter
1/4 c. heavy cream
1 tsp. lemon extract
1 c. cashew nuts, chopped

Place egg yolks in a mixer and beat until smooth. Beat sugar, butter, cream, and lemon extract. Stir in cashew nuts. Beat egg whites in a separate bowl until fluffy and stiff. Fold into cashew-egg yolk mixture.

Pour into tarts. Bake at 350 degrees for 10 minutes or until golden brown.