Lemon Cream

Ingredients

• 4 large lemons
• 1/2 pint water
• 1 pound double refined sugar
• 7 egg whites
• 1 egg yolk
• 1 lemon peel

Instructions

1. Combine the juice of four large lemons, half a pint of water, a pound of double refined sugar beaten fine, and the whites of seven eggs with the yolk of one beaten very well.
2. Mix altogether and strain it.
3. Set it on a gentle fire, stirring all the while, and skim it clean.
4. Put in the peel of one lemon.
5. When very hot, but not boiling, take out the lemon peel.
6. Pour it into china dishes.