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Lemon Tart

Butter a pie-dish and line it with a rich paste; slice five lemons thin, place them in the dish, dredge over one tablespoonful of flour, put in one breakfast cupful of sugar and pour in one pint of water. Cover the pie with a top of the same paste, moistening it round the edges and trimming neatly, place it in a brisk oven and bake for nearly an hour. When cooked dust powdered sugar over the tart, and serve.