A second sort of Lemon Cheesecakes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Grate off the peel of both lemons.
  2. Squeeze out the juice of one lemon.
  3. Add the sugar, yolks of eggs, and beaten whites to the lemon juice.
  4. Melt the butter in the cream.
  5. Stir the butter and cream mixture into the lemon juice mixture.
  6. Set the mixture over the fire, stirring until it begins to be pretty thick.
  7. Take the mixture off the fire and let it cool.
  8. Fill your petty-pans a little more than half full with the cooled mixture.
  9. Place a very thin layer of paste at the bottom of each petty-pan.
  10. Bake in a quick oven for half an hour.
Original Text
A second sort of Lemon Cheesecakes. TAKE two large lemons, grate off the peel of both, and squeeze out the juice of one, and add to it half a pound of double-re- fined sugar, twelve yolks of eggs, eight whites well beaten, then melt half a pound of butter, in four or five spoonsfuls of cream, then stir it all together, and set it over the fire, stirring it till it begins to be pretty thick; then take it off, and when it is cold, fill your petty-pans a little more than half full. Put a paste very thin at the bottom of your petty-pans. Half an hour, with a quick oven, will bake them.
Notes
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