Lemon and Jam Tartes

This 'receipt' is from the Eliza Acton book of "Modern Cookery" - 1845.
(I've slightly up-dated the language)

Ingredients - filling for Lemon Tarts:
4 eggs
4 ozs. sugar
1 dessert spoon of potato or plain flour
3 ozs. melted butter
juice and rind of 1.1/2 lemons

Beat eggs until light
Gradually add sugar and whisk till thick and creamy
Sieve in the flour
Add the lukewarm melted butter a little at a time
Beat well
Add juice and rind.
Line your greased patty tins with thin pastry - pour in the filling and bake for about 20 mins. in a moderate oven. (325-350F : 160 - 180C)

Jam Tarts:
4 tablespoons of jam
+ 12 tbl.spoonfuls of beaten egg
Dont add extra sugar if jam is sweet.
Line tins as above and fill - bake for about 10 mins.

Have with a nice cup of tea! (or coffee).