Baked Lemon Pudding (III)

Ingredients

• The rind and juice of 2 large lemons
• 1/2 lb loaf sugar
• 1/4 pint cream
• the yolks of 8 eggs
• 2 oz almonds
• 1/2 lb butter
• melted

Instructions

1. Mix the pounded sugar with the cream, and add the yolks of eggs and the butter, which should be previously warmed.
2. Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingredients.
3. Stir all well together;
4. line a dish with puff-paste, put in the mixture, and bake for 1 hour.