Orange or Lemon Tart

Ingredients

• 6 large lemons
• salt
• 6 pippins
• 1 pint fair water
• 1 pound sugar
• 1 fresh orange
• royal paste
• melted butter
• superfine sugar

Instructions

1. Rub six large lemons well in salt, then put them in salt and water and let rest two days.
2. Change them daily into fresh water for fourteen days.
3. Cut into slices, mince as fine as you can, and boil two or three hours till tender.
4. Pare, quarter and core six pippins and boil in one pint of fair water till the pippins break.
5. Add half of the pippins with all their liquor to the lemon, add one pound of sugar, and boil all together a quarter of an hour.
6. Turn into a gallipot and squeeze in a fresh orange.
7. Lay one spoon of the mixture with a spoon of pippin pulp into a thin royal paste in small shallow pans or saucers.
8. Brush with melted butter, sift superfine sugar over, and bake gently until very good.
9. Note: butter the pans lightly before laying on the paste; for glass or china use only a top crust, garnish with cut paste, or serve on paste No. 7.