Lemon Paste ( for Tarts or Patties ).
To one pound of lump-sugar add six eggs, leaving out the whites of two, the juice of four large lemons, with the grated rinds of three of them, and one quarter of a pound of very good butter. Put all into a stew-pan, and stir gently over a slow fire (or set the basin into a pan of boiling water) until it becomes thick and looks like honey; do not let it boil. Pour it into bottles or jars, and keep it in a cool place. It will keep three or four years.
Bake the crust for the tarts. Put in a little of the lemon paste while the crusts are hot. Then return them to the oven, to remain until the paste is nicely melted, when the tarts will be quite ready.