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Liverpool Tart




Source of Recipe


the web


List of Ingredients




½lb moist sugar
2oz butter
1 egg
1 lemon
pastry



Recipe




Put the butter and sugar into a moderate oven to melt. When melted, let it cool. Boil your lemon whole very slowly (or it will break) until quite soft. Mince it whole as it is, saving the juice as much as possible and taking out the pips. Mince very fine. Beat the egg well. Mix all well together. Line a flat open tart dish with good paste [ie pastry] and pour in the mixture to one uniform thickness (about ½ an inch), cross bar over and bake. Serve hot or cold.