Elisabeth Ayrton

A Very Ancient Recipe for Lemon Tarts

Preparation info

  • Difficulty

    Easy

  • For

    12–15

    tarts

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

This came from a Devonshire house, where it had been handed down from mother to daughter or daughter-in-law. They sometimes used ¼ lb. melted butter and ¼ lb. clotted cream.

Ingredients

  • 1 large lemon
  • ¼ lb. (120 g.) caster sugar
  • 3 eggs
  • ½ lb. (240 g.) butter
  • 1 teaspoon brandy or sherry
  • ¾ lb. (360 g.) puff pastry

Method

Pound the grated rind of the large lemon with the caster sugar. Add the yolks of 3 eggs, and half the whites whisked to hold a peak. Continue whisking while adding the just melted butter, and then add the juice of the lemon and a teaspoon of brandy. Beat or blend till very smooth and solid. Line patty-pans with very fine puff paste, fill with the lemon mixture, and bake.

©1975 The Estate of Elizabeth Ayrton

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