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Puddings and Creams
Lemon Cream/Creama di Limone (using eggs, lemons, powdered sugar and white wine)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

7 eggs, separated
grated rind and juice of 2 lemons
7 tablespoons powdered sugar
1 glass white wine



Directions

Beat egg yolks with powdered sugar until thick; add grated rind and juice of lemons, beat again, and place in a double boiler with wine.

Cook, stirring until mixture thickens; cool.

Beat egg whites with 2 tablespoons powdered sugar until stiff; mix with yolk cream, and chill.

Serve very cold.

Serves 4.

Note: This cream may be made the day before using, but do not add egg white until 1 hour before serving.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Claude Monet: Camille at the window, 1875.

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