Lemon Tarts

Ingredients

• Pare the rinds of four lemons
• 4 ozs. of blanched almonds
• 4 ozs. of lump sugar

Method

1. 1

   Pare the rinds of four lemons, and boil tender in two waters, and beat fine.

2. 2

   Add to it 4 ozs. of blanched almonds, cut thin, 4 ozs. of lump sugar, the juice of the lemons, and a little grated peel.

3. 3

   Simmer to a syrup.

4. 4

   When cold, turn into a shallow tin tart dish, lined with a rich thin puff paste, and lay bars of the same over, and bake carefully.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 292. The excerpt below is the record exactly as published.

LEMON TARTS.— Pare the rinds of four lemons, and boil tender in two waters, and beat fine. Add to it 4 ozs. of blanched almonds, cut thin, 4 ozs. of lump sugar

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