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Cheesecakes, Lemon

Rub the peel of two large lemons with half a pound of loaf sugar. Whisk six eggs thoroughly, add the sugar pounded, and the juice of one lemon. Melt half a pound of butter in a saucepan, with five table-spoonfuls of cream, add the other ingredients, and stir the mixture over the fire until it begins to thicken. When cold, fill the tartlet-tins, previously lined with good puff paste, a little more than half full, and bake them in a quick oven for fifteen or twenty minutes. Probable cost, 2d. each. Sufficient for four dozen cheesecakes.