Lemon Tarts (Another Way)
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 6 lemons
- sugar
- 2 savoy biscuits
- 3 ounces orange and lemon peel
- 3 ounces ground almonds
- 1 ounce whole almonds, blanched
- pastry
Instructions
- Slice six lemons and lay them in sugar to macerate overnight.
- Crumble the savoy biscuits.
- Mix the crumbled biscuits with the sugared lemons, the orange and lemon peel, ground almonds, and whole blanched almonds.
- Pour the mixture into a dish lined with pastry.
- Bake until golden.