Lemon Tart

Ingredients

• 2 eggs
• Their weight in castor sugar
• Their weight in butter
• Rind and juice of 2 lemons
• 2 oz. Savoy biscuits
• 6 oz. flour
• Pinch of salt
• 3 oz. butter
• Little lemon juice
• Cold water

Method

1. 1

   For the mixture — Beat the butter and sugar to a cream; add the well-beaten eggs, grated lemon rind, and strained juice, and the Savoy biscuits crushed to crumbs.

2. 2

   Make short crust; roll out once; cut from the sides some strips to cover the edge of a greased tartlet tin or deep plate.

3. 3

   Cover the whole plate with the sheet of pastry, decorate the edges, prick the centre and bake till the pastry is half-cooked.

4. 4

   Then pour the mixture into the centre of the pastry case, and return to the oven till the centre is set and the whole nicely browned.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 23. The excerpt below is the record exactly as published.

Pinch of salt. Cream. 2 yolks. 2 whites, stiffly whipped. Vanilla. Method : Wash the tapioca, then put it into a pan with the milk and let it soak hour. Put over the fire and boil, stirring all the time, till the grains are quite transparent and the mixture thick. Remove from the PUDDINGS, SOUFFLES, ETC. 55 fire ; add sugar, salt, and the yolks. When the yolks are cooked, mix in lightly the whipped whites and vanilla. Serve cold, but unmoulded. Lemon Tart. For the Mixture. 2 eggs. Their weight in castor sugar. Their weight in butter. Eind and juice of 2 lemons. 2 oz. Savoy biscuits. For the Pastry. 6 oz. flour. PiDch of salt. 3 oz. butter. Little lemon juice. Cold water

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