Lemon Cream
Ingredients
- 5 egg yokes and whites (separated)
- 4 tbsp sugar
- 1 lemon (rind)
- 1 ½ lemon (juice)
- 1 tsp gelatine
- water
Instructions
- Cream together the yolks of five (5) eggs and four (4) tablespoons of sugar. Add the grated rind of one (1) lemon and the juice of one and one-half (1½) lemons. Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. Let stand till it thickens, then add the beaten whites of the eggs. Serve in individual sherbet cups.
