1 stick butter
1 c. sugar
3 egg yolks
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 tsp. salt
2 tbsp. lemon juice
9 inch pastry shell, unbaked or 6 individual tart shells

Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition. Blend in the grated lemon and orange rinds, salt, and lemon juice.

Bake in a 9 inch pastry shell or 6 individual tart shells in a 350°F oven for 25 to 30 minutes.

Serves six. Do not use butter/oleo, it doesn't work.