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Lemon Cream without Cream

  • 4 lemons
  • 12 Tbsps water
  • 7 ounces powdered white sugar
  • 9 egg yolks
Peel the lemons very thin into the water. Squeeze the lemon juice into the sugar. Beat the egg yolks thoroughly and add the lemon peel and lemon juice together, beating f (or a little more)me time. Strain into the saucepan. Set over a gentle fire. Stir one way until thick and scalding hot. Be careful not to let it boil or it will curdle. Serve in jelly glasses.
Submitted by Tess M Sep 29, 2009 15 min 30 min 45 min
Recipe Rascal