Recipes > Desserts > Cakes > Cheesecakes > Lemon Cheesecakes

Lemon Cheesecakes


  • 1/4 pound of butter
  • 1 pound of loaf sugar
  • 6 eggs
  • rind of 2 lemons and the juice of 3


Put all the ingredients into a stewpan, carefully grating the lemon-rind and straining the juice. Keep stirring the mixture over the fire until the sugar is dissolved, and it begins to thicken: when of the consistency of honey, it is done; then put it into small jars, and keep in a dry place. This mixture will remain good 3 or 4 months. When made into cheesecakes, add a few pounded almonds, or candied peel, or grated sweet biscuit; line some patty-pans with good puff-paste, rather more than half fill them with the mixture, and bake for about 1/4 hour in a good brisk oven.

Time: 1/4 hour.

Sufficient for 24 cheesecakes.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus