{"id":7586,"slug":"lemon-tart-fleischig","title":"LEMON TART (FLEISCHIG)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["rich crust","three whole eggs","yolks of three","one cup of sugar","juice of three lemons","grated rind of one lemon","juice of one orange","remaining three whites","three tablespoons of sugar"],"ingredients_norm":["rich crust","whole egg","yolks of","sugar","juice of lemon","rind of lemon","juice of orange","remaining white"],"steps":["Make a rich crust and bake in small spring form.","Beat three whole eggs and yolks of three very light with one cup of sugar.","Add juice of three lemons and grated rind of one, and juice of one orange.","Put whole on stove and stir until it comes to a boil.","Put on baked crust","spread a meringue made of the remaining three whites and three tablespoons of sugar on top, and put in oven to brown.","May be used as a filling for tartlets."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w79:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"6d24118f4c258e2b92ad2692d5311921f6dabbc8eff2e30c4c13b8795483ab46","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-tart-fleischig"}