The best delicious Lemon Chess Tarts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Chess Tarts recipe today!
Hello my friends, this Lemon Chess Tarts recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Chess Tarts is amazingly delicious, and addictive, everyone will be asking for more Lemon Chess Tarts.
What Makes This Lemon Chess Tarts Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Chess Tarts.
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1 3/4 c Sugar
6 tb Lemon juice (up to 8)
2 Lemons, rind of, grated
1/2 c Butter
6 Eggs, well beaten
12 Baked tart shells (use your
-favorite pie crust)
I looked for recipes that had a colonial history. Brandied peaches seemed
to be the easiest to prepare of the the traditonal ones, but somehow they
didn’t seem right for a school project! Here’s a recipe for Lemon Chess
Tarts and one for Sally Lunn.
This originally was a cake or a tart of light pastry containing cheese and
was often mentioned from around 1440 onward. Over the years, however, the
cheese disappeared from the recipe, and lemon or orange or almonds were
substituted. But the word “chess,” a housewifely corruption of “cheese,”
has remained in the name to this day.
Mix sugar, juice, and rind Melt butter in top of double boiler. Add sugar
mixture and eggs. Continue cooking over hot water until very thick,
stirring constantly. Cool, cover, and regrigerate. When chilled, fill tart
shells.
Yields
1 Servings
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