The encyclopaedia of practical cookery

Lemon Tart. — (1) Butter a pie-disli and line it with a rich paste ; thinly slice four or live Lemons if small, lay them in the dish, dredge over 1 table-spoonful of flour, put in 1 breakfast-cupful of sugar, and pour in 1 pint of water. Cover the pie with a flat of the same paste, moistening it round the edges and trimming off neatly, put it into a brisk oven, and bake for nearly an hour. When cooked, dust caster sugar over the tart, and serve. (2) Cut the rinds thickly oft' two Lemons, and boil them till tender, changing the water once ; take the rinds out, beat in a mortar, and add £lb. of blanched and finely-shred almonds, an equal quantity of caster sugar, the juice of four Lemons, and a little grated Lemon-peel. Turn all into a saucepan, and simmer until a syrup is obtained, then put it into a shallow tart-mould lined with rich putt' paste, place a few strips of the paste on the top, and bake until the paste is done. Serve hot or cold. Lemon Tartlets. — Grate off the rinds of two Lemons, and remove what remains on the grater by rubbing with stale bread, using only just sufficient to remove the zest. Put all into a basin, mix in the juice of the two Lemons, two eggs, Mb- crushed loaf sugar, and j-B5- of liquefied butter, and beat well with a whisk. Line twelve tartlet-moulds with puff paste, fill them with the mixture, bake, and .serve hot or cold. Lemon Tea. — Peel as thinly as possible the yellow rind of one Lemon, put it in a jug with 1 table-spoonful of loaf sugar, pour over 1 pint of boiling water, and let it infuse until nearly cold. Stir 10 grains of cream of tartar into the liquor, and when quite cold strain it and serve. This makes a very pleasant, refreshing drink in the summer. Lemon Toast. — Separate the yolks and whites of four eggs, and beat the yolks together with 1 breakfast-cupful of milk. Sauces, &c., referred to, see under their special heads. Lemons — continued. Cut some slices of bread about Jin. thick, trim off all the crusts, dip them in the eggs-and-milk, put in a stewpan of boiling butter, and fry until lightly and equally browned. Strain the juice of a large Lemon on to 3 heaped tablespoonfuls of caster sugar ; whip the whites of the eggs to a stiff’ froth, mix them with the sugar and Lemon-juice, and whisk all together. Drain the slices as they are fried, lay all on a hot dish, pour the white-of-egg mixture over, and serve without delay, as they should he eaten very hot. Lemon Trifle. — Put Jib. of powdered white sugar into a basin, add to it the grated rind of one Lemon and the strained juice of two, and let them lie for two hours, then grate in a little nutmeg and mix in J pint of sherry. Whip 1 pint of thick cream to a stiff froth, together with sufficient sugar to well sweeten it. Strain the Lemonjuice, wine, &c , and then mix in by degrees the whipped cream. Serve immediately in jelly-glasses, with sponge cakes or Naples biscuits accompanying it.