Instructions: 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.

WINE: CHATEAU COUTET, 1971

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