Economical Lemon Cream

Ingredients

• 1 quart milk
• 8 bitter almonds
• 2 oz gelatine
• 2 large lemons
• 3/4 lb lump sugar
• the yolks of 6 eggs

Instructions

1. Put the milk into a lined saucepan with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind, and lump sugar, and boil these ingredients for about 5 minutes.
2. Beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backwards and forwards a few times, until nearly cold;
3. then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold: put it into an oiled mould, and let it remain until perfectly set.
4. The lemon-juice must not be added to the cream when it is warm, and should be well stirred after it is put in.