Lemon Tart

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

outside rind of two clear lemons ↝ Lemon, raw [Citrus fruits]
two Naples biscuites ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
three quarters of a pound of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
twelve yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half the whites ↝ Egg, white only, raw [Eggs and omelets]
three quarters of a pound of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a puff-paste all over the dish

Instructions (9)

Grate the outside rind of two clear lemons.
Grate two Naples biscuits.
Mix the grated lemon rind and grated biscuits together.
Add the white sugar, egg yolks, and egg whites to the mixture.
Add the melted butter and thick cream.
Mix all ingredients well together.
Line the dish with puff-paste.
Pour the ingredients into the prepared dish.
Bake for one hour.

Original Text

GRATE the outside rind of two clear lemons, then grate two Naples biscuites and mix with the grated peel, and add to it three quarters of a pound of white sugar, twelve yolks of eggs, and half the whites, three quarters of a pound of melted butter, half a pint of thick cream, mix all well together, lay a puff-paste all over the dish, pour the ingredients in and bake it. An hour will bake it.

Notes

—