Lemon Cream Pie

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
6.0 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Mix the pounded sugar with the cream, and add the yolks of eggs and the butter, which should be previously warmed.
  2. Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingredients.
  3. Stir all well together; line a dish with puff-paste, put in the mixture, and bake for 1 hour.
Original Text
III. (Very rich.) 1297. INGREDIENTS.—The rind and juice of 2 large lemons, 1/2 lb. of loaf sugar, 1/4 pint of cream, the yolks of 8 eggs, 2 oz. of almonds, 1/2 lb. of butter, melted. Mode.—Mix the pounded sugar with the cream, and add the yolks of eggs and the butter, which should be previously warmed. Blanch and pound the almonds, and put these, with the grated rind and strained juice of the lemons, to the other ingredients. Stir all well together; line a dish with puff-paste, put in the mixture, and bake for 1 hour. Time.—1 hour. Average cost, 2s. Sufficient for 6 or 7 persons. Seasonable at any time.
Notes
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