Lemon Custard
- 1 pint of white wine
- 1/2 pound of double refined sugar
- Juice of 2 lemons
- Outer rind, lemon
- Inner rind, lemon
- 4 yolks
- 2 whites of eggs
Take a pint of white wine, half a pound of double refined sugar, the juice of two lemons, the outer rind of one pared very thin, the inner rind of one boiled tender and rubbed through a hair sieve; let them boil a good while, then take out the peel and a little of the liquor, set it to cool and pour the rest into the dish you intend for it; beat four yolks and two whites of eggs, mix them with your cool liquor; strain them into your dish, stir the whole well together, set the mixture on a slow fire, or boiling water, to bake as a custard; when it is baked well enough, grate the rind of a lemon all across the top. It may be served hot or cold.
Submitted by Aug 27, 2009
15 min 30 min 45 min
15 min 30 min 45 min