vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Tarts
From Buckeye cookery, 1892
Serves 8
Use puff-paste for tart shells.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 125. The excerpt below is the record exactly as published.
the yolks of six eggs or three whole eggs, juice and grated rind of two lemons, half cup butter, one and a half cups sugar, or more if not sweet enough; beat all thoroughly, line little tart-tins with puff-paste, and fill with the mixture, bake five minutes in a hot oven. If wanted very nice, take the whites of the six eggs (when the yolks of six are used), mix with six table-spoons pulverized sugar, spread on the top of the tarts, return to oven and brown slightly. For almond tarts
Cook this with the app: pantry check, scaling, and the assistant.