Lemon Tart Recipe from 1898

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This classic lemon tart has a sharp lemon kick and is topped with sweet meringue.


I discovered this recipe in ‘The Twentieth Century Cook Book’ by Mrs. C. F. Moritz and Miss Adele Kahn, published in 1898.



INGREDIENTS


Filling:

  • 3 eggs
  • 3 egg yolks
  • 1 cup sugar (200g)
  • 4 medium-sized lemons
  • 1 orange
  • 1 baked tart crust

Meringue Topping:

  • 3 egg whites
  • 3 tablespoons sugar (37g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 375°F/190°C

  1. Zest and juice 4 lemons and juice 1 orange. (About 3-4 tablespoons of zest, ¾ cup (177ml) lemon juice, and ¼ cup (59ml) orange juice.
  2. In a saucepan, beat 3 eggs and 3 egg yolks with sugar until light in colour.
  3. Add lemon juice, lemon zest, and orange juice. Mix well.
  4. Place the saucepan over medium-low heat and stir gently and constantly until thickened. (About 8-10 minutes.)
  5. Remove from heat and pour mixture through a fine mesh sieve into a bowl.
  6. Pour mixture into a baked tart shell and spread evenly.
  7. Set aside while making the meringue.
  8. Beat 3 egg whites until frothy, then gradually add 3 tablespoons of sugar while continuing to beat until stiff peaks are achieved.
  9. Top the lemon tart with meringue, and bake in a preheated oven at 375°F/190°C for 10-15 minutes, or until meringue is golden brown.
  10. Allow the tart to cool at room temperature for at least an hour before transferring to the refrigerator to completely cool for at least 4 hours or overnight.

Cut, serve, and enjoy! :)


Notes: 

  • Be sure that the whisk and bowl used to beat the egg whites are clean and dry. Any fat residue could prevent the egg whites from whipping.
Final verdict: This lemon tart has the potential to be overly tart. That could be as a result of differences between the size and tartness of lemons in the 1890s vs. today. The first time I made this, I used 4 largish lemons and the result was a lemon tart that was far too tart. When I used medium-sided lemons the results were much better. 

Original recipe from 1898:



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