vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Tarts
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 288. The excerpt below is the record exactly as published.
Lemon Tarts PIES, ETC. Mince Pies paste and bake in a quick oven. Prick the crust with a fork to prevent its rising in the centre. Put one cupful of sugar in a double boiler or saucepan, add a salt-spoonful of salt, one lemon, grated (large), the well- beaten yolk of an egg, and one round- ed table-spoonful of corn-starch dis- solved in a little cold water. Mix well, then pour into it one cupful of boiling water; cook at once until it thickens, which will usually be when it begins to boil, as continued boiling thins instead of thickening it. When the mixture begins to cool, turn into the crust ; pile over it the white of the egg, beaten to a stiff froth, to which has been added a little powdered sugar. Set in oven and color a light brown. Another way : — The rinds of two large, fresh lemons, grated on sugar or boiled and beaten in a mortar; Y2 lb. of sugar ; the juice of a large lemon, Yz lb. of butter, ten eggs (half the whites left out). Beat all well to- gether, and, after lining your dish or plates with puff paste, bake. Sift over the top finely powdered sugar just before you send to table. Lemon Tarts. — Line small pate- pans with rich pastry, and fill with a mixture made according to the fol- lowing recipe : Rub a cupful of but- ter and two cupfuls of sugar to a smooth cream; stir in the yolks of six eggs
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