Lemon Cheesecakes

Ingredients

• the rinds of two large lemons
• half a pound of white sugar
• the juice of one of the lemons
• six eggs
• a quarter of a pound of butter

Method

1. 1

   Grate the rinds of the lemons and clean the grater with bread-crumbs.

2. 2

   Add sugar and lemon juice.

3. 3

   Beat the eggs and mix with the lemon mixture and butter in a jar.

4. 4

   Place the jar in boiling water and stir until thick as honey.

5. 5

   Line patty-pans with pastry, fill with the mixture, and bake in a quick oven.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 236. The excerpt below is the record exactly as published.

lemon cheesecakes. This should be made when there is a convenient opportunity. If kept in a cool place it will remain good for years. The following is the recipe : — Grate the rinds of two large lemons upon a coarse grater, and clean the grater with as many bread-crumbs, and no more, as will take off all the rind. 298 A YEAR'S COOKERY. Add half a pound of white sugar and the juice of one of the lemons. Beat six eggs, turn them into a jar with the grated lemon mixture and a quarter of a pound of butter

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