Lemon Cheesecakes

Ingredients

• 1/4 lb butter
• 1 lb loaf sugar
• 6 eggs
• the rind of 2 lemons and the juice of 3

Instructions

1. Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice.
2. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done;
3. then put it into small jars, and keep in a dry place.
4. This mixture will remain good 3 or 4 months.
5. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit;
6. line some patty-pans with good puff-paste, rather more than half fill them with the mixture, and bake for about 1/4 hour in a good brisk oven.