Lemon Tart

Ingredients

• Put 1 teacupful of Lemon-juice
• Jib. of loaf sugar
• the rinds of the two Lemons
• the beaten yolks of three eggs

Method

1. 1

   Stir the mixture well until the sugar has dissolved.

2. 2

   Butter a shallow dish, line it with tart-paste, whip the whites of two eggs to a stiff froth, mix them with the lemon mixture, and spread it over the paste.

3. 3

   Bake in a slow oven.

4. 4

   Serve either hot or cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 313. The excerpt below is the record exactly as published.

Put 1 teacupful of Lemon-juice in a basin with Jib. of loaf sugar and leave it until all the moisture has absorbed. Grate the rinds of the two Lemons, mix it with the sugar, and add the beaten yolks of three eggs

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