Ingredients. - Short paste, eight ounces of butter, eight ounces of castor sugar, six yolks of eggs, two lemons.

Method. - Cream the butter and sugar well together, beat each yolk of egg in separately, and add the juice of the lemon and the rind finely grated. Let the mixture stand in a cool, dry place for at least twenty-four hours, then bake in pattypans, previously lined with the short paste.

Lemon Tartlets

(Another Method.)

Ingredients. - Short paste, eight lemons, eight ounces of loaf sugar, eight ounces of blanched finely-shredded almonds.

Method. - Pare the lemons thickly, boil the fruit in two or three waters until tender, then pound or rub through a fine sieve. Replace in the stewpan, add the sugar, almonds and lemon juice, and boil until a thick syrup is obtained. Line ten or twelve patty-pans with paste, fill them with the preparation, and bake for about twenty minutes in a moderately hot oven.