Lemon Curd

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. When the cream boils, add the egg whites and lemon.
  2. Stir until a tender curd forms.
  3. Put the curd into a holland bag and drain until all whey is removed.
  4. Beat the curd in a mortar with a little sugar.
  5. Place the mixture in a basin to set.
  6. About two or three hours before serving, turn the curd out and pour thick cream and sugar over it.
Original Text
Lemon Curd. To a pint of cream, when it boils, put in the whites of six eggs, and one lemon and a half; stir it until it comes to a tender curd. Then put it into a holland bag, and let it drain till all the whey is out of it; beat the curd in a mortar with a little sugar; put it in a basin to form; about two or three hours before you use it, turn it out, and pour thick cream and sugar over it.
Notes
—