Lemon Cream

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • teaspoon

Method

  1. Combine the sugar, cornstarch and salt in a saucepan or the top part of a double boiler. Gradually stir in the water. Cook over hot water or medium heat, stirring constantly, until thickened.

  2. Add the lemon juice and cook until thickened. Add a little of the hot mixture to the egg. Stir into the remaining hot mixture. Cook, stirring constantly, over low h