Lemon Tarts
One tea-cup white sugar, one tea-cup hot water, one tablespoon corn starch, one tablespoon melted butter, the rind and juice of one lemon. Cook for a few minutes in a farina kettle, then add one well beaten egg and the yolk of another, line patty pans with a rich paste and bake them. When crust is done, fill with mixture, make a soufla with the white of one egg and a little pulverized sugar. Cover the tops with this and return to the oven to brown.