Common Lemon Tartlets


  • Eggs, 4
  • sugar, 4 oz.
  • potato-flour, or common flour, 1 dessertspoonful
  • butter, 3 oz.
  • Juice and Rind of 1½ full-sized lemon: baked 15 to 20 minutes.


Beat four eggs until they are exceedingly light, add to them gradually four ounces of pounded sugar, and whisk these together for five minutes; strew lightly in, if it be at hand, a dessertspoonful of potato flour, if not, of common flour well dried and sifted,* then throw into the mixture by slow degrees, three ounces of good butter, which should be dissolved, but only just luke-warm: beat the whole well, then stir briskly in, the strained juice and the grated rind of one lemon and a half. Line some pattypans with fine puff-paste rolled very thin, fill them two-thirds full, and bake the tartlets about twenty minutes, in a moderate oven.

* A few ratifies, or three or four macaroons rolled to powder, or a stale sponges or Naples biscuit or two, reduced to the finest crumbs, may be substituted a either of these: more lemon, too, can be added to the taste.