Welsh Lemon Cheesecakes
Mouthwatering shortcrust pastry tarts with a sweet and savoury filling.
raspberry jam
(For the pastry) 6oz flour
(For the pastry) 3oz lard
(For the pastry) pinch of salt
(For the pastry) cold water
(For the mixture) 1 egg and its weight in butter, sugar and flour
(For the mixture) A pinch of baking powder
(For the mixture) grated rind of half a lemon
# Line patty-tins with short crust pastry made with pastry ingredients.
# Put into each a small quantity of raspberry jam.
# For the mixture, beat the butter and sugar to a cream, add egg and flour alternately (beating well between each addition), then the lemon rind and lastly, the baking powder.
# Put a teaspoonful of the mixture on top of the jam and bake immediately in a fairly quick oven until nicely browned.
# Cool on a rack then sift over with caster sugar.