Lemon Custard (Recipe from 1900)

Lemon Custard >>>

New Zealand Mail, 2 August 1900, Page 27

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Lemon Custards (Metric Conversion)

Ingredients:

• 570 ml boiling water (1 pint)

• 70 g loaf sugar (2.5 oz)

• Juice of 2 lemons

• 4 egg yolks

Instructions:

1. Strain the lemon juice and combine it with the sugar.

2. Pour the boiling water over the sugar and lemon juice mixture, stirring to dissolve.

3. Beat the egg yolks well.

4. When the lemon mixture is cool enough (lukewarm), pour it gradually over the beaten yolks while mixing continuously.

5. Strain the mixture into a small saucepan or jug.

6. Place the container in a pan of simmering water (a bain-marie).

7. Stir constantly until the mixture thickens.

   • Important: Do not let it boil, or it will curdle.

8. Once thickened, allow it to cool.

9. Serve in custard glasses. Optionally, sprinkle a little grated nutmeg on top.