Lemon Paste for Cheese-Cakes

Ingredients

• 1 pound of loaf sugar
• 6 yolks of eggs
• 4 whites of eggs
• juice of 4 lemons
• the rind of 3 grated lemons
• quarter of a pound of fresh butter

Method

1. 1

   Put all ingredients in a pan and melt it.

2. 2

   It must be about the thickness of honey.

3. 3

   Put it in pots, and when cold cover it as you would jam.

4. 4

   Use for tartlets and tarts.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 54. The excerpt below is the record exactly as published.

Lemon Paste for Cheese-Cakes. 1 pound of loaf sugar, 6 yolks of eggs, 4 whites of eggs, juice of 4 lemons, the rind of 3 grated lemons, quarter of a pound of fresh butter

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