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Lemon Tarts

Pies and Pastries

Now usually individual open shortcrust bases filled with lemon curd.

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make Orange or Lemon Tarts.

TAKE six large lemons, and rub them very well with faff [?] and put them in water for two days, with a handful of salt in it; then change them into fresh water every day (without fail), for a fortnight, then boil them for two or three hours till they are tender, then cut them into half-quarters, and then cut them three-corner ways, as thin as you can: take six pippins pared, cored, and quartered, and a pint of fair water. Let them boil till the pippins break; put the liquor to your orange or lemon, and half the pulp of the pippins well broken and a pound of sugar. Boil these together a quarter of an hour, then put it in a gallipot, and squeeze an orange in it; if it be a lemon tart, squeeze a lemon, two spoonfuls is enough for a tart. Your patty pans must be small and shallow. Put fine puff-paste and very thin; a little while will bake it. Just as your tarts are going into the oven, with a feather or brush do them over with melted butter, and then sift double-refined sugar over them, and this is a pretty icing on them.

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