Lemon Tart

Ingredients

• the yolks of four eggs
• 4oz. of caster sugar
• the thinly-pared yellow rind and the juice of one Lemon
• 5oz. of warmed butter

Method

1. 1

   Whisk the yolks of four eggs together with 4oz. of caster sugar.

2. 2

   Put the thinly-pared yellow rind and the juice of one Lemon in a mortar, and beat to a paste; then mix it with the beaten eggs and sugar, and work in 5oz. of warmed butter.

3. 3

   Grease a tart-dish, and line it with a light paste, marking it fancifully round the edges; pour in the Lemon mixture, and bake in a moderate oven.

4. 4

   Serve the pudding 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 310. The excerpt below is the record exactly as published.

the yolks of four eggs together with 4oz. of caster sugar. Put the thinly-pared yellow rind and the juice of one Lemon in a mortar, and beat to a paste; then mix it with the beaten eggs and sugar, and work in 5oz. of warmed butter

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