Mousse au Citron

Ingredients

• two nice fresh lemons
• 1|oz. of loaf sugar
• the yolks of five
• the whites of two eggs
• l|oz. of very thinly shred candied peel
• a gill of stiffly whipped cream
• a liqueur-glassful of lemon brandy

Method

1. 1

   Grate lemon zest and mix with sugar.

2. 2

   Juice lemons and combine with yolks, whites, and candied peel over boiling water until thick.

3. 3

   Cool, then fold in whipped cream and freeze.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

Mousse au Citron. — Grrate off the yellow part of two nice fresh lemons on l|oz. of loaf sugar, and crush this pretty fine; now halve the lemons and strain off all the juice into a pan with the crushed sugar, the yolks of five and the whites of two eggs, with l|oz. of very thinly shred candied peel, and after mixing this well over boiling water till thick and warm, beat it off the fire till cold and stiff, add a gill of stiffly whipped cream and a liqueur-glassful of lemon brandy

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