Lemon Cream

Ingredients

• 1 pint cream
• the yolks of 2 eggs
• 1/4 lb white sugar
• 1 large lemon
• 1 oz isinglass
• LEMON-CREAM MOULD.]

Instructions

1. Put the cream into a _lined_ saucepan with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about 10 minutes, stirring them all the time.
2. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water;
3. stir the mixture one way until it thickens, _but do not allow it to boil_;
4. take it off the fire, and keep stirring it until nearly cold.
5. Strain the lemon-juice into a basin, gradually pour on it the cream, and _stir it well_ until the juice is well mixed with it.
6. Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set.
7. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away.