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Lemon Cheesecake

(Confectionary.) - (The Lady's Own Cookery Book)







Grate the rind of three to the juice of two lemons; mix them with three

sponge biscuits, six ounces of fresh butter, four ounces of sifted

sugar, half a gill of cream, and three eggs well beaten. Work them well,

and fill the pan, which must be lined with puff-paste; lay on the top

some candied lemon-peel cut thin.











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