Lemon Custard (With Lemon Juice)

Ingredients

• To one quart of boiling water
• add one tablespoon of butter
• one cup of sugar
• the grated rind and juice of two lemons
• Beat three eggs separately

Method

1. 1

   Combine ingredients, add yolks, and bake or chill.

2. 2

   Top with meringue if baked.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 82. The excerpt below is the record exactly as published.

MON “CUSTARD” (With Lemon Juice) To one quart of boiling water add one tablespoon of butter, one cup of sugar, two heaping teaspoons of corn- starch (dissolved in cold water), and the grated rind and 194 FRUIT RECIPES juice of two lemons. Beat three eggs separately and add the yolks to the above. If the pudding is to be baked it should be removed at this stage from the fire and poured into the baking-dish, remaining in the oven until the cus- tard is set, when a meringue made of the whipped whites of the eggs and two tablespoonfuls of sugar is to be poured over the top and browned. The pudding is equally delicious not baked, however. In this case the whipped whites should be lightly beaten in on being removed from the stove and when somewhat cool, poured into a glass dish and later set on ice. Serve with cream or wine sauce. EGGLESS LEMON PIE OR PUDDING (A Novelty) To the juice and grated rind of two lemons add one cup each of cold water, sugar, and grated, raw, Irish potato. When used as a pie bake with upper crust only. As a pudding use no crust but sprinkle with sugar and bits of butter and when baked serve with cream. LEMON CHEESE FOR TARTLETS To the juice and grated rind of two lemons add beaten yolks of three eggs, one cup of sugar, and a half-cup of butter. Beat well and cook in double boiler until thick. LEMON CREAM PIE Heat to boiling point one cup of water, adding juice and grated rind of two lemons with one cup of sugar. Stir well together and add one tablespoon of cornstarch dissolved in cold water Let this boil up once then remove and cool. Have the under-crust baked by the time the above is cool, then add to the mixture the beaten yolks of three eggs, place the custard in the crust and bake one-half hour. When done remove from oven, let cool, then place on top a THE LEMON 195 meringue made of the whipped whites of the eggs and one- half cup of sugar, and brown in oven. LEMON RICE PUDDING To one quart of cold milk add two (small), level table- spoonfuls of rice, the grated rind of two lemons, and one-half cup of sugar. Let cookin double boiler until rice grains are well filled out and tender, then place in baking dish and bake for an hour, stirring the pudding a number of times meanwhile (even though a light brown skin forms repeated- ly) till the last fifteen minutes, when it should be allowed to brown. Add more sugar if not sweet as desired on plac- ing in oven. This will be creamy and delicate. LEMON SAGO AND TAPIOCA Either tapioca or sago may be used for this with de- licious results, and the pudding may be made either clear and tart or creamy and sweet. If the former is preferred use water instead of milk. To one quart of cold water or milk add two large tablespoonfuls of tapioca or sago and soak for an hour, then let come toa boil on moderate fire. With the water use the juice of two large or three small lemons with the grated rind of one, and a small cup of sugar. With the milk substituted use only the grated tind (no juice). Whenclear, soft, and thick, remove from fire and beat in lightly the whipped whites of two eggs. When cool place on ice. It is unnecessary to add the whites of the eggs but they give a more delicate, feathery consistency. LEMON SPONGE Soak one box of gelatine in one and a half pints of cold water then place in granite kettle with the grated rind and juice of three lemo

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