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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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 131 | 37% |
| Total Fat 14.78g | 18% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 64mg | 3% |
| Potassium 112mg | 3% |
| Total Carbs 53.9g | 14% |
| Dietary Fiber 0.2g | 1% |
| Sugars 51.05g | 34% |
| Protein 5.4g | 9% |
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