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Ingredients
- 1 c. sugar
- 1/2 c. lemon juice
- 2 teaspoon grated lemon rind
- 3 Large eggs
- 1 c. (1/2 pt.) whipping cream
Method
- Put sugar, lemon juice and lemon peel in top part of double boiler and place over direct heat.
- Heat, stirring till sugar dissolves.
- Beat Large eggs with a fork till blended; stir in the warm sugar mix, then return to top of double boiler.
- Place over simmering water and cook, stirring till thickened and chill.
- Whip cream till almost stiff and mix in the chilled lemon custard.
- Cover and refrigeratetill serving time.
- Mix about 3 1/2 c., sufficient for 8 servings over strawberries, blueberries, raspberries, etc.
