The Lemon Tart receipt is from the manuscript receipt book of Hannah Marshall Haines (1765-1828).  Hannah used the initials of the person from whom she received the receipt when she entered it.  The Lemon Tart entry is on the right hand page, the second receipt and the initials are JH.  JH may be her daughter-in-law, Jane Browne Haines who lived with her in Philadelphia.

Visit my website at:   www.hearttohearthcookery.com

 

This picture of the final product from the manuscript receipt (recipe) for Lemon Tart as it is served shows the beautiful yellow color from the yolks of 12 eggs.

Visit my website at:   www.hearttohearthcookery.com

After the Lemon Tart is removed from the bake kettle, the manuscript receipt (recipe) states to grate sugar over it.  Sugar was purchased in a hard conical loaf that could be grated.

Visit my website at:   www.hearttohearthcookery.com

 

I am using to pieces of leather to protect my hands as I remove the Lemon Tart that is baked to a wonderful color from the bake kettle.  This receipt (recipe) is from the manuscript receipt book of Hannah Marshall Haines who resided at Wyck in the Germantown area of Philadelphia.

Visit my website at:   www.hearttohearthcookery.com

The receipt (recipe) Lemon Tart from the manuscript receipt book of Hannah Marshall Haines was placed in a bake kettle on embers for baking.  The lid, where more embers will be laid, is to the bottom left of the picture.

Visit my website at:   www.hearttohearthcookery.com

After the grated lemon rind of three lemons and juice of one are added for the manuscript receipt (recipe) Lemon Tart, the mixture of butter, sugar, egg yolks and lemon was ready to be put in the paste (pastry crust).

Visit my website at:   www.hearttohearthcookery.com

After the yolks of twelve eggs have been mixed with the butter and sugar for the manuscript receipt (recipe) Lemon Tart, add the rind of three Lemons and the juice of one Lemon.

Visit my website at:   www.hearttohearthcookery.com

After the three quarter pound of butter and sugar have been mixed for the manuscript receipt (recipe) Lemon Tart add the yolks of 12 eggs. 

Visit my website at:   www.hearttohearthcookery.com

 

After softening three quarter of butter for the manuscript receipt (recipe) Lemon Tart the same of sugar was added.

Visit my website at:   www.hearttohearthcookery.com

The manuscript receipt (recipe) for Lemon Tart reads three quarters of Butter so I softened three quarter of a pound of butter.

Visit my website at:   www.hearttohearthcookery.com