These are very unusual and delicious sandwiches for an afternoon tea. See hints for tea sandwiches on page 42.
3 egg yolks
½ cup sugar
2 tablespoons lemon juice
Grated rind of 2 lemons
1 (8-ounce) package cream cheese, softened
1 cup finely chopped pecans Mayonnaise
20 thin slices whole-wheat bread
In a saucepan over medium heat cook the egg yolks, sugar, lemon juice, and lemon rind until thick, stirring constantly. Remove from the heat. Add the cream cheese and pecans. Stir until smooth. Refrigerate. Remove from the refrigerator 30 minutes before making the sandwiches.
Spread mayonnaise on the bread. Spread the filling on ten of the bread slices and top with the other ten bread slices. Trim the crusts from the sandwiches and cut into triangles, squares, or rectangles before serving. Place on pretty decorative platter or plate.
YIELD: 10 SERVINGS