Vegetarian Recipes: Lemon Tart
Moisten the cornflour with a little of the water; bring the rest of the
water to the boil with the juice and the grated rind of the lemon and
sugar.
1 lemon,
1 breakfastcupful of water,
1 dessertspoonful of cornflour,
2 eggs,
1 oz. of butter,
sugar to taste,
some short crust made of 4 oz. of Allinson’s fine wheatmeal and 1-1/2 oz. of butter.
