Common Lemon TartletsBeat four eggs until they are exeedingly light, add to them gradually four ounces of pounded sugar*, and whisk these together for five minutes; stew lightly in, if it be at hand, a dessertspoonful* of potato flour, if not, of common flour well dried and sifted; then throw into the mixture, by slow degrees, three ounces* of good butter, which should be dissolved, but only just luke-warm; beat the whole well, then stir briskly in the strained juice and the grated rind of one lemon and a half. Line some pattypans* with fine puff-paste* rolled very thin, then fill them two thirds full, and bake the tartlets about twenty minutes, in a moderate oven.
*Instead of puff paste, try Miss Acton's recipe for :
Very Rich Short Crust for Tarts
Break lightly, with the least possible handling, six ounces of butter into eight of flour; add a dessertspoonful* of pounded sugar*, and two or three of water; roll the paste for several minutes, to blend the ingredients well, folding it together like puff-crust, and touch it as little as possible.
*three ounces = aprx. 1/3 cup
*four ounces = 1/2 cup*pounded sugar = confectioner's/ powdered sugar
*dessertspoonful = aprx. 1/2 tablespoon
*pattypans = use cupcake pans