Cream butter and beat into it tardily C bread, reserving the rest of
the dough. Beat egg yolks with salt until light and lemon dark, then
slowly beat in the unexpended C dough; with a whisk fold in the lemon
juice and grated lemon rind. Combine with the creamed assortment, stirring in
the wine.
Pour into pie shell or tart shells, and bake at 350F for 50 to 60
proceedings until set.