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Apple Tarts

Take five apples; three eggs; one lemon (juice and rind); one-fourth cup of butter; three-fourths cup of sugar; one-half cup of water. Peel and core the apples, which should be tart; and cook them in the water until soft; stewing them very slowly. Beat the sauce very smooth, and when partly cooled, add the beaten yolks of the eggs, the lemon juice and grated rind and the sugar, increasing the amount of sugar if desired very sweet. Line the patty-pans with paste, fill them with the mixture, and bake five minutes in a very hot oven. Beat the whites of the eggs stiff, add to them two tablespoons of sugar, spread the eggs on top of the tarts, return the latter to the oven and brown delicately.