2 1/2 cups sifted all purpose flour
½ lb butter
3 egg yolks
Grated rind of one lemon
Cut the butter into the flour/sugar mixture. Add lemon peel. Form well, add yolks, and gather into a ball. Roll on wax paper. Place in desired pan. Bake at 350 F, 30-40 minutes.
Note: this dough (short crust) is used as the base for a number of German cakes and cookies. This is another one of Gertrude’s handwritten recipes that I was able to find. She had some variations, such as the addition of rum, milk, chocolate, and ground almonds. In summer, she often baked a fruit tart (Obst Torte) using a round fluted tart pan (tin) for the crust. I do not have the recipe for the fruit portion of it.