Skip to main content

Lemon Meringue Tarts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Lemon Meringue Tarts

Ingredients

Directions

  1. Line small patty pans with plain pastry.

  2. Place two narrow strips of pastry around the edge of each pan.

  3. Fill the pastry with uncooked rice and bake until the pastry is done.

  4. Remove the rice and proceed with the lemon meringue filling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes