Lemon Creams. Time—½ hour.
1 pint water, 4 eggs, rind and juice of 2 lemons, 2 oz. loaf sugar.
Add the sugar and lemon-rinds to the water, and when this boils, strain away the rinds, add the lemon-juice and pour on to the eggs, which have been well beaten. Place this mixture in a jar, stand it in a saucepan of boiling water, and stir till it begins to thicken.