Lemon Trifle

Ingredients

• Break 3 sponge-cakes
• | pint of milk
• a dessertspoon of sugar
• the rinds of 2 lemons
• yolks of 3 eggs
• a piece of butter the size of an egg
• 1 dessert-spoon powdered sugar

Method

1. 1

   Break 3 sponge-cakes into a pie-dish, and pour over them a custard.

2. 2

   For this, take half a pint of milk and put it into a saucepan with a dessertspoon of sugar and the rinds of 2 lemons.

3. 3

   Heat the milk, then stir in a piece of butter the size of an egg.

4. 4

   Have ready in a basin the yolks of 3 eggs, well beaten.

5. 5

   Pour the hot milk over these, stirring all the time.

6. 6

   If quite thick, the custard is ready, but, if not, return to the saucepan and stir over the fire for a few minutes.

7. 7

   Whip whites to a stiff froth, with a tiny pinch of salt; then add 1 dessert-spoon powdered sugar.

8. 8

   Pour custard over sponge-cakes.

9. 9

   Squeeze lemon juice over, and pile the sweetened whites on the top.

10. 10

    Place the dish in the oven to brown slightly.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 134. The excerpt below is the record exactly as published.

Lemon Trifle. Break 3 sponge-cakes into a pie-dish, and pour over them a cus- tard. For this, take | pint of milk and put it into a saucepan with a dessertspoon of sugar and the rinds of 2 lemons. Heat the milk, then stir in a piece of butter the size of an egg. Have ready in a basin the yolks of 3 eggs, well beaten. Pour the hot milk over these, stirring all the time. If quite thick, the custard is ready, but, if not, return to the saucepan and stir over the fire for a few minutes. Whip whites to a stiff froth, with tiny pinch of salt ; then add 1 dessert- spoon powdered sugar

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