Superb Lemon Tart

Ingredients

• the juice from six lemons
• one pound of sugar
• one-fourth of a pound of butter
• the yolks and whites of five eggs

Method

1. 1

   Grate or pound the rinds of boiled lemons, mix with sugar, butter, eggs, and lemon juice.

2. 2

   Cook until thick, then bake in puff paste.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 70. The excerpt below is the record exactly as published.

one pound of sugar, and a little sait. Mix in a basin, and work ail thèse materials together for at least ten minutes. Put a border of puflf paste around a pie-dish, then pour in the batter; strew cut-up almonds over it, and baka Sift powdered sugar over it, and serve. 174 LA CUISINE CREOLE. WHIPPED CRBAM WITH WINB. To the whites of three eggs, beaten to a f roth, add a pint of cream^ four tablespoonf uls of sweet wine, and four spoonfuls of sugar. Put bright jelly, or lîght- colored marmalade in spots among the cream, and serve sponge cake with it. BATTEE PUDDING. One quart of milk, six eggs beaten separatély, and seven tablespoonf uls of flour. Boîl the milk, stir in the eggs and flour, while the milk is nearly hot enough to boU ; do not let it boil when you stir in the flour, but take it off the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it with wine or lemon sauce. You should sait the milk slightly before boiling. When well and quickly made, this is a delightf ul pudding, but it should be eaten hot. A SUPEEIOE LEMON TAET. Squeeze the juice f rom six lemons, wash the rinds and boil them ; if too strong of the lemon oil, it is better to change the water. You must grate or pound the rinds, and when tender and cold, add to them one pound of sugar, one-f ourth of a pound of butter, and the yolks and whites of flve eggs

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