Lemon Trifle

Ingredients

• One large sponge cake (sliced)
• 1 qt. milk
• 3 eggs (whites and yolks separate)
• 5 large tablespoonfuls ex. of lemon
• ¼ of the rind of a lemon finely grated

Method

1. 1

   Arrange cake in a deep glass dish, soak with hot milk.

2. 2

   Beat yolks with sugar, heat milk and pour over yolks, stirring.

3. 3

   Return to saucepan and stir until thickened.

4. 4

   Cool, add flavoring, pour over cake.

5. 5

   Top with meringue made from beaten egg whites and lemon flavoring before serving.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 7. The excerpt below is the record exactly as published.

Lemon Trifle. One large sponge cake (sliced), i qt. milk, 3 eggs (whites and yolks separate), 5 large tablespoonfuls ex. of lemon, ^ of the rind of a lemon finely grated

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