Lemon Cream

One pint of thick cream, yolks of 2 eggs, 4 oz. fine sugar, rind of 1 lemon cut thinly, juice of the lemon.

Well beat the yolks and add to the cream, sugar and rind of the lemon; boil, and then stir it till almost cold; put the juice of a lemon into a dish and pour the cream upon it, stirring until quite cold.

Lemon Cream, Solid

Half a pint of cream, the juice of 3 lemons and the rind of 2, 3/4 lb. loaf-sugar in small lumps.

Rub the sugar on the lemons, and lay them at the bottom of the dish, pour the lemon-juice over, make the cream a little warm; then, standing on a chair and with the dish on the ground, pour the cream on so as to froth it.

Lemon Cream (without cream)

Four lemons, 12 tablespoonfuls water, 7 oz. powdered white sugar, yolks of 9 eggs.

Peel the lemons very thinly into the above proportion of water, then squeeze the juice into the sugar. Beat the yolks thoroughly and add the peel and juice together, beating for some time. Then strain into your saucepan, set over a gentle fire and stir one way till thick and scalding hot. Do not let it boil or it will curdle. Serve in jelly glasses.