Lemon Sponge, or Moulded Lemon Cream

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • Cream, 1 pint
  • rind of lemons 2 middling-sized, or large


Infuse in half a pint of cream the very thin rind of one large lemon, or of one and a half of smaller size; or, instead of this, rasp the fruit with the sugar which is to be used for the preparation. Add three-