Lemon Tart (2)

Ingredients

• two Lemons
• ½ lb of blanched and finely-shred almonds
• an equal quantity of caster sugar
• the juice of four Lemons

Method

1. 1

   Cut the rinds thickly off two Lemons, and boil them till tender, changing the water once; take the rinds out, beat in a mortar, and add ½ lb of blanched and finely-shred almonds, an equal quantity of caster sugar, the juice of four Lemons, and a little grated Lemon-peel.

2. 2

   Turn all into a saucepan, and simmer until a syrup is obtained, then put it into a shallow tart-mould lined with rich puff paste, place a few strips of the paste on the top, and bake until the paste is done.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 323. The excerpt below is the record exactly as published.

two Lemons, and boil them till tender, changing the water once ; take the rinds out, beat in a mortar, and add £lb. of blanched and finely-shred almonds, an equal quantity of caster sugar, the juice of four Lemons

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