Lemon Cheese Cakes

Ingredients

• 1b. flour
• Ys lb. lard, butter or margarine
• Pinch of salt
• Milk or water to mix
• one teaspoonful of Chivers’ Lemon Curd

Method

1. 1

   Rub the fat into the flour with the tips of fingers until similar to fine breadcrumbs.

2. 2

   Add the salt and milk or water sufficient to mix to a stiff paste.

3. 3

   Roll out on a floured board or slab.

4. 4

   Cut into rounds with a fancy or plain cutter, and line some patty pans with the paste.

5. 5

   Prick with a fork; put one teaspoonful of Chivers’ Lemon Curd into each case.

6. 6

   Bake in a moderate oven.

As published

This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 7. The excerpt below is the record exactly as published.

LEMON CHEESE CAKES 1b. flour Milk or water to mix hivers’ Lemon Curd Ys lb. lard, butter or margarine Pinch of salt Rub the fat into the flour with the tips of fingers until similar to fine breadcrumbs. Add the salt and milk or water sufficient to mix to a stiff paste. Roll out on a floured board or slab. Cut into rounds with a fancy or plain cutter, and line some patty pans with the paste. Prick with a fork; put one teaspoonful of Chivers’ Lemon Curd

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