Lemon Filling for Tarts

Ingredients

• One grated lemon
• one cup sugar
• one small piece of butter
• one egg
• one small teaspoon flour

Method

1. 1

   Mix all ingredients and steam for one hour.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 70. The excerpt below is the record exactly as published.

Lemon Filling for Tarts One grated lemon, one cup sugar, one small piece butter, one egg, one small teaspoon flour. Pies 151 Lemon Pie One lemon, juice and rind, three-quarters cup granulated sugar, one cup cold water, yolks of two eggs, one heaping table- spoon cornstarch, a little piece of butter, pinch of salt; boil till thick enough ; when cold fill shell which has been previously baked; put whites on top. Lemon Filling for Pies One cup white sugar, two eggs, juice and grated rind of one lemon, one and a half tablespoons cornstarch; one and a half cups boiling water; beat yolks of eggs and sugar together. Cream Pie (Pearcey's) Two eggs (whites kept out for icing), half a cup sugar, one tablespoon cornstarch, two cups milk; boil together and flavor to 'taste; line pie plate with crust and bake; then put in cream when cold. Beat whites of eggs with little sugar and put on top. Cream Pie Two eggs, half cup white sugar, piece butter size of an egg, two tablespoons flour mixed smooth with a little water, one large cup sweet milk. Boil to consistency of custard and flavor with vanilla. Cocoanut Pie The yolks of three eggs, three tablespoons sugar, one of rolled soda biscuits, one cup sweet milk, three heaping table- spoons of cocoanut, pinch of salt. Cook all together until thick, pour into shell. Spread on the icing and sprinkle with cocoanut. Put in oven and brown. Cream Pie Three eggs, reserving whites of two for top, one cup of sugar, two cups of milk, small piece of butter

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