Lemon Cream No 2 Recipe

Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in

small pieces, and put it to the juice. Let it stand two or three hours

closely covered, and, when it has acquired the flavour of the peel, add

to it the whites of five eggs and the yolks of three. Beat them well

with two spoonfuls of orange-flower water; sweeten with double-refined

sugar; strain it; set it over a slow fire, and stir it carefully till it

is as thick as cream; then pour it into glasses.

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