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1 lemon,
1 breakfastcupful of water,
1 dessertspoonful of cornflour,
2 eggs,
1 oz. of butter,
sugar to taste,
some short crust made of 4 oz. of Allinson’s fine wheatmeal and 1-1/2 oz. of butter.
Moisten the cornflour with a little of the water; bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Thicken the mixture with the cornflour; let it simmer for a few minutes, then set aside to cool; beat up the eggs, mix them well through with the rest of the ingredients, line a flat dish or soup-plate with pastry; pour the mixture into this, cover the tart with thin strips of pastry in diamond shape, and bake the tart ¾ of an hour.
1 lemon,
1 breakfastcupful of water,
1 dessertspoonful of cornflour,
2 eggs,
1 oz. of butter,
sugar to taste,
some short crust made of 4 oz. of Allinson’s fine wheatmeal and 1-1/2 oz. of butter.
Moisten the cornflour with a little of the water; bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Thicken the mixture with the cornflour; let it simmer for a few minutes, then set aside to cool; beat up the eggs, mix them well through with the rest of the ingredients, line a flat dish or soup-plate with pastry; pour the mixture into this, cover the tart with thin strips of pastry in diamond shape, and bake the tart ¾ of an hour.
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