Cheese Cakes

Ingredients

• 12 egg yolks
• 1 pound sugar
• 1 tablespoon cornstarch
• 0.75 pound butter
• 2 lemons
• 1 teaspoon lemon essence
• 1 teaspoon vanilla
• puff paste
• blanched almonds, citron, pecans, or walnuts
• 6 egg whites
• 1 pinch salt
• 3 cups granulated sugar
• 1.5 cups water
• 6 drops lemon juice
• citron, Maraschino cherries, nuts, cocoanut, or comfits

Instructions

1. Beat the egg yolks with the pound of sugar until very light. Add the cornstarch, then the creamed butter. Stir in the strained lemon juice, lemon essence, and vanilla. Set the mixture over boiling water and stir until all ingredients blend and the granulated sugar is dissolved—this is the proper method for dissolving granulated sugar. Keep over the hot water, stirring well as you fill the tart shells.
2. Line broad shallow pans with real puff paste, rolled very thin and nicely fitted. If desired, place a blanched almond, bit of citron, or half a pecan or walnut meat in each shell before filling. Fill the shells with the batter and bake in a quick oven, but not so hot as to scorch.
3. While the tarts bake, prepare the frosting. Beat the egg whites with a pinch of salt until they stick to the dish. Meanwhile, boil the three cups of sugar with the cup and a half of water until it spins a thread, keeping it at a boil throughout. Slowly add the syrup to the beaten egg whites, a little at a time. Set the pan of frosting over boiling water (not touching the water, but with plenty of steam rising underneath). Add the six drops of lemon juice and beat until stiff enough to hold shape.
4. Frost the tarts rather thickly. Decorate the middle of each with a shred of citron, a quarter of a Maraschino cherry, half a nut, or tiny pink or green comfits arranged singly or in triangles. If desired, strew freshly grated cocoanut over the frosting while it is soft—it will harden within half an hour. Prick the crust very well before filling so the tarts will be shapely rather than caricatures.
5. Variations: Grated cocoanut or raw grated apple may be stirred into the batter before baking.