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Tweet Lemon Cheesecake
Sugar, butter, egg, lemon and (often) ground almonds in a pastry base, baked (Moxon 1764, Eaton 1822, etc)
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
225. To make LEMON CHEESE CAKES.
Blanch half a pound of almonds, and beat them in a stone mortar very fine, with a little rose-water; put in eight eggs, leaving out five of the whites; take three quarters of a pound of sugar, and three quarters of a pound of melted butter, beat all together, then take three lemon-skins, boiled tender, the rind and all, beat them very well, and mix them with the rest, then put them into your paste.
You may make a lemon-pudding the same way, only add the juice of half a lemon: Before you set them in the oven, grate over them a little fine loaf sugar.
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