Lemon Cheesecake

Ingredients

• four ounces of butter
• the yolks of four eggs
• four ounces of finely pounded loaf sugar
• the juice of three limes
• a liqueur-glass of noyeau, or cura9oa
• eight or nine round patty pans with puff-jDaste

Method

1. 1

   Melt the butter in an enamelled saucepan, stir in the yolks of eggs and sugar until dissolved, then add lime juice and liqueur.

2. 2

   Line patty pans with puff-paste, fill half full with the mixture, and bake.

3. 3

   Dust with sugar and serve hot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 224. The excerpt below is the record exactly as published.

Lemon cheesecakeg. « , . -n , i lor a place m your menu. ± or the mixture, proceed as follows : — melt four ounces of butter in an enamelled sauce-pan, stir into it the yolks of four eggs, and four ounces of finely pounded loaf sugar, and when dissolved, the juice of three limes ; mix the syrup well, and add a liqueur-glass of noyeau, or cura9oa. Now line eight or nine round patty pans with puff-jDaste

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