Recipe: Lemon Tartlets, No. 1

Put a quart of milk into a Saucepan over the fire. When it comes to the boiling point put into it the following mixture: Into a bowl put a heaping tablespoonful of flour, half a cupful of sugar and a pinch of salt. Stir this all together thoroughly; then add the beaten yolks of six eggs; stir this one way into the boiling milk until cooked to a thick cream; remove from the fire and stir into it the grated rind and juice of one large lemon. Have ready baked and hot some puff paste tart shells. Fill them with the CUSTARD and cover each with a MERINGUE made of the whites of the eggs, sweetened with four tablespoonfuls of sugar. Put into the oven and bake a light straw color.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)