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Simple Lemon Cheesecakes Cooking Recipe

Below is the quick and easy cooking recipe for Lemon Cheesecakes.

Mix four ounces of fine sifted sugar and four ounces of butter, and melt it gently. Then add the yolks of two and the white of one egg, the rind of three lemons shred fine, and the juice of one and a half. Also one savoy biscuit, some blanched almonds pounded, and three spoonfuls of brandy. Mix them well together, and put in the following paste. Eight ounces of flour, six ounces of butter, two thirds of which must first be mixed with the flour; then wet it with six spoonfuls of water, and roll in the remainder.—Another way. Boil two large lemons, or three small ones, and after squeezing, pound them well together19 in a mortar, with four ounces of loaf sugar, the yolks of six eggs, and eight ounces of fresh butter. Fill the pattipans half full. Orange cheesecakes are done in the same way, only the peel must be boiled in two or three waters to take out the bitterness: or make them of orange marmalade well beaten in a mortar.

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