Lemon Curd Recipe

To a pint of cream, when it boils, put in the whites of six eggs, and

one lemon and a half; stir it until it comes to a tender curd. Then put

it into a holland bag, and let it drain till all the whey is out of it;

beat the curd in a mortar with a little sugar; put it in a basin to

form; about two or three hours before you use it, turn it out, and pour

thick cream and sugar over it.

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