Recipes > Desserts > Cakes > Icings & Fillings > Lemon Cream Filling

Lemon Cream Filling

Ingredients

• 5 eggs
• 1/2 cup of granulated sugar
• juice of 3 lemons and grated rind of one
• about a brandy glass of water

Instructions

Put on to boil the yolks, sugar, lemon juice and rind, and water. Stir constantly so as to prevent curdling. When it has thickened and comes to a boil take it from the range and add the beaten whites of eggs.

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Source

The International Jewish Cook Book (1919)

Categories

Icings & Fillings.