WITH KISSES FROM CÉCILE
, while on her runaway adventure to see her dad, Ruth ends up staying with the two ladies who run the "Busy Bees" Tea Room in Salt Lake City. The women are famous for their tea room's Lemon Tarts. Many have asked us for their recipe.
This vintage cookbook can be found on the internet to order, and it's fascinating to read through what The Walter M. Lowney Co. of Boston presented to "homemakers" of that time. From the introduction:
"There are hundreds of simple dishes here for all tastes, suitable for all pocket books. WIth this book as a guide, it will be possible for any woman to live within her means and still have that infinite variety on the table which means much for appetite and health, which we all wish for and which we wish for you all."
If you are a collector of old cookbooks, you can click on the title, above, which links to copies found on Biblio.com (or do a google search for other available copies).
The Date/Year and Region: USA and UK 1912
PIE DOUGH to line an 8 inch tart pan (store bought or your own recipe)
- 1 Cup Sugar
- 2 Tablespoons Corn Starch
- 2 Eggs
- 1 Tablespoon Butter
- 1 1/2 Cups Boiling Water
- The juice and rind of one Lemon
Make your crust and let it chill. Rind and juice one lemon. Boil the water in a medium saucepan. Add sugar and corn starch. Let boil for five minutes. Remove from heat, add butter and lemon juice and rind. Temper the eggs by adding a bit of the hot mixture to the eggs a little bit at a time while whisking. Once warm add the egg mixture into the whole and put into a double boiler if necessary to thicken. Line your 8 inch tart pan with the dough, fill with the filling, add dough shapes to the top. Bake in a preheated oven at 350 degrees for 30-35 minutes or until golden brown.