Lemon Cream
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 4 Lemons
- 1 quart Fresh cream
- 1 Lemon
- Powdered sugar
Instructions
- Pare the yellow rind very thin from four lemons and put them in a quart of fresh cream. Boil the cream.
- While the cream cools, squeeze and strain the juice of one lemon and saturate it completely with powdered sugar.
- When the cream is quite cold, stir in the lemon juice and sugar mixture, taking care that it does not curdle. Taste and add more sugar if not sufficiently sweet.