Cheesecakes, Lemon

Ingredients

• half a pound of loaf sugar
• six eggs
• half a pound of butter
• five tablespoonfuls of cream
• the juice of one lemon
• the peel of two large lemons

Method

1. 1

   Whisk six eggs thoroughly, add the pounded sugar and lemon juice.

2. 2

   Melt half a pound of butter with five tablespoons of cream, then stir in the other ingredients over the fire until it thickens.

3. 3

   When cold, fill tartlet tins lined with puff paste, bake for 15-20 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 343. The excerpt below is the record exactly as published.

Cheesecakes, Lemon.— Pub the peel of two large lemons with half a pound of loaf sugar. "Whisk six eggs thoroughly, add the sugar pounded, and the juice of one lemon. Melt half a pound of butter in a saucepan, with five tablo-spoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.