Saturday, September 10, 2011

Old-Fashioned Lemon Creams Recipe

In the parts of the country where milk and cream were plentiful in the nineteenth century, the desserts took on a lavishness which is far removed from today’s dependence on cream substitutes and desserts in low calories. Modern housewives prepare a lemon cream that has little resemblance to this delicious recipe.

1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks
3/4 cup sugar
1/8 t. salt
Grated rind of 1 lemon
Juice of 2 lemons
4 egg whites, stiffly beaten
1/2 pint cream, whipped

V.S.P. Sprinkle gelatin over cold water to soften. Place over hot water and stir until dissolved. Cool slightly. Beat egg yolks until thick, add sugar and beat until the mixture falls from the spoon in a ribbon. Simmer over hot, not boiling, water until the mixture clings to the spoon, stirring constantly. Add the gelatin, lemon rind and juice. Cool, stirring occasionally, but do not allow to thicken too much. Fold in the egg whites and the whipped cream. Pile high in a dessert dish. Refrigerate until serving time.

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