Lemon Custard

Ingredients

• the thinly-pared rinds of three Lemons
• 4 heaped table-spoonfuls of caster sugar
• the yolks of five eggs
• the water from the peels

Method

1. 1

   Steep the rinds of three Lemons in a breakfast-cupful of water for an hour.

2. 2

   Strain the juice of the Lemons and mix with caster sugar.

3. 3

   Beat the yolks of five eggs, mix with juice, sugar, and water from the peels.

4. 4

   Strain into a lined stewpan and stir over a gentle fire until thickened.

5. 5

   Serve in small custard-glasses when cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 290. The excerpt below is the record exactly as published.

the thinly-pared rinds of three Lemons into § breakfast-cupful of water and let them steep for an hour or two. Strain the juice of the Lemons and mix with it 4 heaped table-spoonfuls of caster sugar. Beat the yolks of live eggs thoroughly, then mix with them the juice and sugar and the water from the peels

Cook this with the app: pantry check, scaling, and the assistant.