Chess Tarts - cooking recipe

Ingredients

1 2/3 c. all-purpose flour
1/2 tsp. salt
1/3 c. shortening
4 to 5 Tbsp. cold water
2 eggs
2 egg whites
1 c. sugar
1/4 c. skim milk
2 Tbsp. margarine, melted and cooled
1 1/2 tsp. finely shredded lemon peel
4 tsp. lemon juice
1 Tbsp. cornmeal

Preparation

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs.
Sprinkle 1 tablespoon of the water over the mixture.
Gently toss with fork.
Push moistened dough to the side of the bowl.
Repeat using 1 tablespoon of water at a time until all dough is moistened.
Form dough into a ball.
On a lightly floured surface, flatten the ball of dough to slightly less than 1/8-inch thick.
Cut into 4 (12-inch) circles.
Place dough circles in fluted tart pans.
Place tart pans on a baking sheet.
Bake in a 350\u00b0 oven about 7 minutes or until pastry is set, but not puffed.