Recipe: Lemon Tartlets, No. 2

Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs and the crumbs of sponge cake; beat it all together until smooth; put into twelve patty-pans lined with puff paste and bake until the crust is done.

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