Lemon Cream

Put the rind of one lemon, cut very thin, into a saucepan, add 1 1/2 cups sugar, and pour one cup boiling water on to it. Add 1/2 oz. gelatine, softened previously in a little cold water, to the hot water and sugar, and stir over the fire until gelatine is thoroughly dissolved. Remove from fire and add 3 well-beaten eggs, and the juice of 3 lemons, then cook it over boiling water until the mixture thickens for about 20 to 30 minutes. Then pour into a wet mould and set in a cool place until firm.

Lemon Sponge

2 ozs. gelatine; 3 1/2 cups water; 1 1/2 cups sugar; juice of 5 lemons; rind of 1 lemon; and the whites of 3 eggs.

Soak the gelatine in water, then place on the fire, together with sugar, grated lemon rind and juice. Cook until gelatine is thoroughly dissolved, then strain and allow to stand until it begins to stiffen, then add the stiffly-beaten whites of eggs, stirring well together. Pour into a cold, wet mould, and leave until set, then turn out.