Lemon Custard (M. L. Williams)

Ingredients

• 6 eggs
• 1 pound sugar
• 0.5 pound butter
• 2 large or 3 lemons
• puff paste

Instructions

1. Separate the eggs, beating the yolks and whites very light in separate bowls.
2. Beat the sugar into the yolks very smoothly.
3. Add the creamed butter and mix well.
4. Fold in the beaten egg whites.
5. Add the strained juice and grated yellow peel of two large or three small lemons.
6. Beat five minutes longer.
7. Pour the mixture into pans lined with puff paste.
8. Bake in a hot oven to a bright brown.
9. Meringue can be added as ornament if desired, but is not necessary.