Home › The Principles of Cookery › Lemon Tartlets

Lemon Tartlets

Rub a quarter of a pound of sugar in lumps over the rind of a fine fresh lemon, strain the juice over the sugar, and crush it well; then add two ounces of clarified butter, a tea-spoonful of bread-crumbs, and two well-beaten eggs. Line some patty-pans with good puff-paste, three-parts fill them with the mixture, and bake in a moderate oven for twenty minutes. Probable cost, 1d. each. Sufficient for eight tartlets.