To make Limon Cream is a traditional Stuart recipe for a classic dessert of a cream and egg yolks custard flavoured with well-sweetened lemon pulp and orange-flower water. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Limon Cream.
Take a quart of Cream, keep it ſtirring on the fire until it be blood warm, then take the Meat of three Limons ſweetened well with Sugar, and a little Orange Flower water, ſweeten them ſo well that they may not turn the Cream, then ſtir them into the Cream, on the fire with ſome yolks of Eggs, and ſerve it cold; Limon Poſſet thickned with yolks of Eggs, makes a fine Cawdle for a ſick body.
Pare the lemons, remove any pips then mince the lemon flesh finely. Combine the lemon flesh, juice and sugar in a bowl with the orange-flower water.
Heat the cream gently in a pan until blood warm. Then add to the well-sweetened lemon mixture and stir to combine. The lemon flesh and juice should be sweetened enough that the cream does not split when added to it.
Pour into a pan and heat until blood warm. Beat the egg yolks in a bowl, beat into the cream and lemon mix and stir to combine.
Continue heating gently, stirring constantly, until the lemon custard thickens. Use low heat and do not boil, or the custard will split.
When thick enough to coat the back of a spoon, take off the heat and serve.
