Pour on the very thin rinds of two fresh lemons, and a pound of fine sugar broken small, or roughly powdered, one pint of boiling water, and let them remain an hour; then add the whites of six eggs and the yolks of two, previously well beaten together, and the juice of six lemons; mix them thoroughly, strain the whole into a deep jug, set this into a pan of boiling water, and stir the cream without quitting it until it is well thickened; pour it out, and continue the stirring at intervals until it is nearly cold, when it may be put into the glasses. In cool weather this cream will remain good for several days, and it should always be made at least twenty-four hours before it is served.

Lemon-rinds, 2; sugar, 1 lb.; water, 1 pint: 1 hour. Whites of 6 eggs; yolks of 2; juice of 6 lemons.

Very Good Lemon Creams

Pour over the very thin rinds of two moderate-sized but perfectly sound fresh lemons, and six ounces of sugar, half a pint of spring water, and let them remain six hours; then add the strained juice of the lemons, and five fresh eggs well beaten, and also strained; take out the lemon-rind, and stir the mixture without ceasing over a gentle fire until it has boiled softly from six to eight minutes: it will not curdle as it would did milk supply the place of the water and lemon-juice. The creams are, we think, more delicate, though not quite so thick, when the yolks only of six eggs are used for them. They will keep well for nearly a week in really cold weather.

Rinds of lemons, 2; sugar, 6 ozs. (or 8 when a very sweet dish is preferred); cold water, 1/2 pint: 6 hours. Juice of lemons, 2; eggs, 5 to be boiled softly 6 to 8 minutes.


Lemon creams may, on occasion, be more expeditiously prepared, by rasping the rind of the fruit upon the sugar which is used for them; or, by paring it thin, and boiling it for a few minutes with the lemon-juice, sugar, and water, before they are stirred to the eggs.