Lemon Cheesecakes

Ingredients

• 2 oz. butter
• ^ lb. lump sugar
• Bind and juice of 1 lemon
• ' Yolks of 3 eggs
• White of 1 egg
• Some puff pastry, French

Method

1. 1

   Roll out the pastry about a quarter of an inch thick, cut in rounds with a plain or fancy cutter; cut the centres half-way out with a small cutter; bake 10 to 15 minutes; push the centres in with the finger.

2. 2

   Put all the above ingredients into an enamelled saucepan, and stir over a very gentle heat until the mixture becomes about as thick as honey; fill each patty case when cold.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 45. The excerpt below is the record exactly as published.

LEMON CHEESECAKES. 2 oz. butter ^ lb. lump sugar Bind and juice of 1 lemon ' Yolks of 3 eggs White of 1 egg Some puff pastry, French

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