Lemon Queens

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ lb. butter.
  • ½ lb. sugar.
  • Grated rind 1 lemon.
  • ¾ tablespoon lemon juice.
  • Yolks 4 eggs.
  • 5 oz. flour.
  • ¼ teaspoon salt.
  • ¼ teaspoon soda.
  • Whites 4 eggs.


Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten until thick and lemon colored. Mix and sift soda, salt, and baking powder; add to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to twenty-five minutes in small tins.