Lemon Cheesecakes

Ingredients

• Short paste
• two pounds of loaf sugar
• one-half pound of butter
• twelve eggs
• the grated rind of four lemons
• the juice of six
• finely-shredded candied peel

Method

1. 1

   Put the sugar, butter, lemon rind and strained lemon juice into a stewpan, and stir until the sugar is dissolved.

2. 2

   Beat the yolks of eggs, add them to the contents of the stewpan, and stir and cook slowly until the mixture thickens.

3. 3

   Let it remain in a cool dry place until required.

4. 4

   Line the patty-pans with paste, three-quarters fill them with the preparation, add a few strips of candied peel, and bake for about twenty minutes in a moderately hot oven.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 185. The excerpt below is the record exactly as published.

Lemon Cheesecakes. INGREDIENTS. — Short paste, two pounds of loaf sugar, one- half pound of butter, twelve eggs, the grated rind of four lemons and the juice of six, finely-shredded candied peel

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