Common Lemon Tartlets

Instructions

1. Beat four eggs until they are exceedingly light.
2. Add to them gradually four ounces of pounded sugar, and whisk these together for five minutes.
3. Strew lightly in, if it be at hand, a dessertspoonful of potato flour, if not, of common flour well dried and sifted.
4. Then throw into the mixture by slow degrees, three ounces of good butter, which should be dissolved, but only just lukewarm.
5. Beat the whole well, then stir briskly in the strained juice and the grated rind of one lemon and a half.
6. 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.
7. Proportions: Eggs, 4; sugar, 4 oz.; potato-flour, or common flour, 1 dessertspoonful; butter, 3 oz.; juice and rind of 1-1/2 full-sized lemon: baked 15 to 20 minutes.
8. Note: a few ratifias, or three or four macaroons rolled to powder, or a stale sponge or Naples biscuit or two, reduced to the finest crumbs, may be substituted for either of the flours; more lemon, too, can be added to the taste.