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LEMON TART fngredients : — • % Short pastry, loz. cornfiour. 2oz. castor sugar £-pint boiling water 2 tablespoonfuls of butter. * ' 2 lemons, 2 eggs. Method: Line a flat tin with a thin layer of short pastry. Put the cornfiour and sugar into a basin and mix td a smooth paste with a little water. Stir into the boiling water and continue stirring until wexl-ccoked. Add the butter and stir in well before removing from the fire. Add the grated rind and juice oi the lemons, then the wellI>eaten eggs. Beat well, pour iuto the liued tin and bake in a modeiate oven for about half an hour.
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https://paperspast.natlib.govt.nz/newspapers/HBHETR19370607.2.32.3
Bibliographic details
Hawke's Bay Herald-Tribune, Issue 120, 7 June 1937, Page 5
Word Count
107TRY THIS RECIPE Hawke's Bay Herald-Tribune, Issue 120, 7 June 1937, Page 5
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