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Lemon Cream


  • 4 large lemons
  • 1/2 pint of water
  • 1 pound of double refined sugar
  • whites of 7 eggs and the yolk of one


Take the juice of the lemons, the water, sugar beaten fine, the whites and the yolk beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the peal of one lemon, when it is very hot, but not to boil; take out the lemon peal and pour it into china dishes.


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American Cookery (1796).

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