To Make Lemon Cheescakes
From the treasured pages of Cookbook of 1720 approximately
Unknown Author
To Make Lemon Cheescakes
"Take the yolks of ten Eggs, half a pound of fresh butterr beat to a cream, the juce of two Lemons & the rinds finely grated, half a pound of Loaf Sugar beat & sifted, mix them all well together, & when the crusts are baked put in, stiring it very well before you put in, the juce of the Lemon is not to be put in til the last."
Note on the Original Text
Historical recipes from this era often lack detailed instructions and standardized measurements. Ingredients are specified in broad terms like 'half a pound' or by number and rely on the cook's skill for interpretation. The order of mixing is important—note the explicit direction not to add the lemon juice until last, likely to prevent curdling the eggs. Spelling was not standardized ('juce' for 'juice', 'cheescakes'), and punctuation is sparse or absent, making the text challenging and charming for modern readers.
Title
Cookbook of 1720 approximately (1720)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1720
Publisher
Unknown
Background
A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.
Kindly made available by
Folger Shakespeare Library
This recipe dates from around 1720 in England, a time when lemons were prized imports and sweet pastries were luxury desserts often made for special occasions. Recipes like this appeared in manuscript collections kept by affluent households. The combination of rich butter, eggs, and imported sugar and lemons reflects the growing global trade of the Georgian era, and the recipe is an early ancestor of the modern lemon tart or cheesecake, though it contains no cheese as we know it today.
In the early 18th century, cooks would have used wooden spoons and a large mixing bowl, possibly made of earthenware or pewter, to beat the eggs and butter together. Lemons would be grated with a metal grater or scraped with a knife, and sugar would be pounded into a fine powder using a mortar and pestle. The mixture would have been baked in pastry-lined tart pans in a wood-fired oven or hearth oven, requiring skill to judge the right heat and timing.
Prep Time
15 mins
Cook Time
20 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 10 large egg yolks
- 8 oz (1 cup) unsalted butter, softened
- Finely grated zest of 2 unwaxed lemons
- Juice of 2 lemons (about 1/4 cup)
- 1 cup caster sugar
- Pre-baked shortcrust pastry shells (as a substitute for 'crusts')
Instructions
- Begin by separating the yolks of ten large eggs and place them in a mixing bowl.
- Add 8 ounces (1 cup) of high-quality unsalted butter that has been softened to a creamy consistency.
- Zest two unwaxed lemons finely and add this to the bowl, along with 1 cup of caster sugar (white granulated sugar works as well, but caster dissolves more easily).
- Mix everything together thoroughly until smooth.
- Before adding this filling to your pre-baked shortcrust pastry shells (tart shells work well), stir the mixture again and only then add the juice of the two lemons (about 1/4 cup).
- Pour the lemon mixture into the baked shells and bake the tarts at 340°F for about 15–20 minutes until just set and lightly golden.
- Cool before serving.
Estimated Calories
350 per serving
Cooking Estimates
It takes about 15 minutes to get your ingredients ready and mix everything together. Baking the tarts takes an additional 20 minutes. Each tart has about 350 calories, and this recipe makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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