Lemon tarts
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This recipe from the 1800s was found in a thin notebook of hand-written recipes. The author calls them ‘Lemon cheesecakes’. They are a cross between a custard tart and a lemon curd tart.
Makes 120 small deep tarts – muffin tin size
Large lemons - 12
Caster sugar - 1.1kg
Whole eggs plus - 40
Egg yolks - 20
Butter (melted) - 1.1kg
Puff pasty - 2.2kg
Method
Roll out the pastry and line the tins. The pastry needs to be thin
Put the zest and juice of the lemon into a bain-marie
Stir in the sugar, eggs and melted butter
Put the mixture over boiling water and stir it frequently until it thickens. This should take about 10-15 minutes
Remove the bowl from the heat and allow it to cool to room temperature
Spoon the cooled mixture into the pastry cases and bake for 20-25 minutes at 220ºC
Let them cool and finish by dusting with icing sugar
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