Line a small dish with puff-paste a quarter of an inch thick, then place a rim on the border of the dish with puff-paste of the same thickness; trim off the edges with a knife, and press the paste well from the centre of the dish towards the edges; then fill it with the following mixture : Into a stew-pan place one-quarter pound butter, six ounces powdered white sugar, three eggs, the grated rind and the juice of two lemons, mix well together, and stir gently over a clear fire until it boils; take the stew-pan immediately off, and stand in a basin of cold water; when cold fill the cheesecake, and bake it in a warm oven until the crust is baked. Send to table on a napkin.