Lemon Cream

Ingredients

• Five large lemons
• Splash of juice for the lemons
• Twenty spoonfuls of water
  
• Six egg whites
• Ten ounces of loaf sugar

Directions

1. Take five large lemons; pare them as thin as possible, and steep the pairings with the juice of the lemons in 20 spoonfuls of spring water.
2. Then strain into a silver saucepan through a jelly bag.
3. Add the egg whites and beat well.
4. Add in the 10 ounces of loaf suger.
5. Set the saucepan over a very slow fire, stirring all the time one way.
6. When scalding hot, pour it into glasses.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021