Lemon Cheese Cakes

I came across this recipe in Mrs Beeton's book thinking they were what we call "cheesecake" today; the classic dessert made with a biscuit base and a cream cheese filling.  Instead, I found they are actually lemon tarts containing what my mother referred to as "lemon cheese", better known today as lemon curd.

A particularly buttery pastry contains the curd; I made the tarts exactly as Mrs Beeton prescribed - with puff pastry rather than the shortcrust pastry we generally use today and they went down a treat.  My next door neighbour Natasha, a professional baker from way back, was impressed.

First, make your lemon curd:

INGREDIENTS for 2 dozen cheesecakes. -  1/4  lb butter, 1 lb  of sugar, 5 eggs, the rind of 2 lemons and the juice of 3.  AVERAGE COST, 1s 2d.

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.

To  make the tarts:

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.
SEASONABLE at  any time.

My suggestions for decoration: raspberries and blueberries, with a mint leaf for garnish.  (I'm sure Mrs Beeton would approve).  Serve with a dollop of cream for a dessert.