Lemon tarts

first_imgThis recipe from the 1800s was found in a thin notebook of hand-written recipes. The author calls them ‘Lemon cheesecakes’. They are a cross between a custard tart and a lemon curd tart.Makes 120 small deep tarts – muffin tin sizeLarge lemons – 12Caster sugar – 1.1kgWhole eggs plus – 40Egg yolks – 20Butter (melted) – 1.1kgPuff pasty – 2.2kgMethodRoll out the pastry and line the tins. The pastry needs to be thinPut the zest and juice of the lemon into a bain-marieStir in the sugar, eggs and melted butterPut the mixture over boiling water and stir it frequently until it thickens. This should take about 10-15 minutesRemove the bowl from the heat and allow it to cool to room temperatureSpoon the cooled mixture into the pastry cases and bake for 20-25 minutes at 220ºCLet them cool and finish by dusting with icing sugarlast_img

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