LEMON CUSTARDS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Combine white wine, sugar, lemon juice, outer rind, and inner rind.
  2. Boil mixture for a good while.
  3. Remove the peel and a small amount of the liquor, set aside to cool.
  4. Pour the remaining liquor into the serving dish.
  5. Beat four egg yolks and two egg whites.
  6. Mix the beaten eggs with the cooled liquor.
  7. Strain the egg and liquor mixture into the serving dish.
  8. Stir everything together well.
  9. Bake the custard on a slow fire or in boiling water until set.
  10. Once baked, grate the rind of a lemon over the top.
  11. Optionally, brown the top with a hot salamander.
  12. Can be served hot or cold.
Original Text
To make LEMON CUSTARDS. TAKE a pint of white wine, half a pound of double refined sugar, the juice of two lemons, the out-rind of one pared very thin, the inner- rind of one boiled tender and rubbed through a sieve, let them boil a good while, then take out the peel and a little of the liquor, set it to cool, 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 them well up together, set them on a slow fire, or boiling water, to bake as a custard, when it is enough, grate the rind of a lemon all over the top; you may brown it over with a hot salamander.—It may be eat either hot or cold.
Notes
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