The Indispensable Lemon; the Ben Franklin of Fruits--As Many-Sided As the Famous Philadelphian

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This is enough for one medium sized pie.
Lemon Cheese Tarts Bake rich pastry over small inverted patty or muffin pans. Cool and fill with the following mixture. Lemon Cheese: Melt one- fourth cupful of butter or margarin in a double boiler, add grated rind and juice of two large lemons, one cupful of sugar and three beaten eggs. Cook, stirring constantly until the mixture starts to thicken, add one-fourth cupful of butter or margarin and continue cooking until as thick as marmalade. Cool before
... using. This fill- ing will keep a month in a cool place.
Lemon Blanc Mange Scald one quart of milk in a double boiler. Mix one-half cupful of sugar with five tablespoonfuls of cornstarch and one-eighth teaspoonful of salt. Add one teaspoonful of grated lemon rind, one beaten egg and enough cold milk to make a smooth mixture. Stir in the hot milk and cook over hot water until thick and smooth. Then stir in one tablespoonful of lemon juice and pour into a cold, wet mold. Chill, turn out and garnish with jelly.


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