Lemon Tart

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 1/2 cups boiling water
• 3 eggs separated
• 8 tablespoons lemon juice
• 6 tablespoons grated lemon rind
• 2 tablespoons sugar

Method

1. 1

   Make and bake tart shells.

2. 2

   In a saucepan combine sugar, flour, cornstarch, and salt.

3. 3

   Add boiling water, stirring constantly.

4. 4

   Cook 10 min.

5. 5

   (low heat), stirring until thickened.

6. 6

   Beat egg yolks, gradually pour hot mixture over them, stirring constantly.

7. 7

   Return filling to low heat and cook 5 min.

8. 8

   Add lemon juice and rind.

9. 9

   Pour into shells and cover with meringue of egg whites and sugar.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.

2 tahlespoons sugar, 1/4 cup flour, 1/2 teaspoon cinnojnon, 3 taMespoons hut tor until crumhly and sprinkle on top. Bake at 57? for 20 min. Mrs. Ben Skinner EAISIIT CAKE 1 cup hutter or other shortening 2 cups sugar 2 eggs 4 cups plain flour 1 1/2 tea,spoons soda 1 cup raisin water 1 teaspoon cinnamon 1 teaspoon grorjid spice 1/2 teaspoon grated nutmegs Cook raisins in v/ater 15 min. Cool. Cream "butter and sugar, add eggs and 1 cup raisin water; sift flour and soda together, use part of flour to roll raisins in, add to cake miirture, then rest of flour and spices and mix v/ell. Line niid grease 1 large or 2 medium- sized layer pans, md halre slowly until done. i>^s. David Bond 1 cup flour 11/2 tea-spoons hakiiig pov/der 1/4 teaspoon salt 1/3 cup milk JELLY HQLL 27 4 "beaten eggs 1 cup coke flour 1 cup sugar l/4 teaspoon salt 1 teaspoon "balcing powder 1 teaspoon vmilla Beat eggs until thick^ add sugar slov/ly and "beat until fluffy. Add vanilla, then add ril sifted diy ingredients at once. Beat until just smooth. Do not overheat, G-rease jelly roll p^ji. Lino ^^dth wajced pr^er. Pour in hatter and hrke at 375^ for 12 minutes. Then turn out at once on towel sprir^ed vdth powdered sugar and remove paper immediately to pull off crust. Cut off crusty edges. Start with short end and roll in towel and cool on rack.. uTien cool unroll rnd spread vdth favorite jelly and ro-roll. Mrs. Ben Skinner POUiTD CAKS, 1 3/4 cups hutter 2 cups sugcr 8 eggs 4 cups sifted flour 1 teaspoon haking powder Cream hutter, add sugar slowly rnd heat well, until" veiy creamy. Separate eg:sS. I'old yolks in Dutter - and sugar; heat v/ell. Add flour rjid hoking pov/der slowly; mix v/ell. Pold in egg whites. Bake at 300^ 1 hr. md 45 min. Cook in tuhe pan, i^ell greased hottom lined \/ith hrown paper. Mrs. C. B. Mason HIl^T:. To cut a fresh calcc use a wot knife. . , . 28 PIES m.010 Biimii omMi pie 1/2 cup sugar 1/3 cup comstnTch 1/4 teaspoon soil 1 1/4 cups Carnation nilk Mised v/ith: 2 1/2 cups v/ater 2 eggs 3 triblespoons iDuttcr 1/2 teaspoon vmilla 2 ncdiun brjianas 1 9 in. crust "brJrcd or crunb shell Mix cornstarch, sugar and salt in top of double "boiler. Add nilk, ni:: v;cll. Cook over hot water until thick, stirring constajitly. Add snail oxiount of hot nilk. Cook 4-5 nin. longer and renove fron heat. Stir in "but- ter and vanilla» Cool and then pour rcnri.ning filling over "bananas. Just "before serving top vrith whipped croan, Ethel Mcachrn liEI^iOlT TART 1 1/2 cups grrjiulatod sugar 1/2 cup flour 2 ta'blespoons cornstardi 1/2 teaspoon salt 2 1/2 cups "boiliiig v/ater 3 eggs separated

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