Margarita's International Recipes
Lemon Cream
This is a simple dessert but it's absolutely delicious and absolutely bad for you. For goddess' sake, it's eggs, cream and sugar – ice cream, but warmer and fattier. That said, I enjoyed it. I felt I had to cook it for longer than the recipe implied to get the cream to be less runny, as I made it it had the consistency of a mousse. It was good.
Lemon Cream
Ingredients
- 2 egg yolks, beaten
- 2 cups heavy cream
- 1/2 cup sugar
- rind of 1 lemon, grated
- juice of 1 lemon
Directions
Place egg yolks, cream, sugar and lemon rind in a medium size sauce pan and bring to a boil over medium-high heat. Simmer on low heat, stirring constantly, until it begins to thicken. Remove from heat, transfer to a bowl and continue stirring until it's almost cold. Add lemon juice and stir until it's at room temperature.
Lemon Cream
Take a pint of thick cream, and put it to the yolks of two eggs well beaten, four ounces of fine sugar and the thin rind of a lemon; boil it up, then stir it till almost cold: put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold.
Maria Eliza Ketelby Rundell, A New System of Domestic Cookery; 1806
Adapted from a recipe in Maria Eliza Ketelby Rundell's A New System of Domestic Cookery, 1806.
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