Lemon Creams of Custards

Ingredients

• 5 oz loaf sugar
• 2 pint boiling water
• the rind of 1 lemon and the juice of 3
• the yolks of 8 eggs

Instructions

1. Make a quart of lemonade in the following manner:--Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice.
2. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten;
3. stir this _one way_ over the fire until the mixture thickens, but do not allow it to boil, and serve in custard-glasses, or on a glass dish.
4. After the boiling water is poured on the sugar and lemon, it should stand covered for about 1/2 hour before the eggs are added to it, that the flavour of the rind may be extracted.