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LEMON CREAM. No. 3
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Peel three lemons and squeeze out the juice into one quart of milk
Add the peel; cut in pieces and cover the mixture for a few
Modern guidance to help you succeed with this vintage recipe
When lemon juice (an acid) contacts milk proteins, it causes rapid coagulation through a process called acid curdling. The citric acid denatures the casein proteins in milk, causing them to clump together and separate from the liquid whey, creating a thick, creamy texture similar to fresh cheese or posset. The lemon peel infuses aromatic oils (limonene) that enhance the citrus flavor without adding additional acidity.
The lemon cream can be prepared up to 4 hours ahead and kept covered in the refrigerator. The curdled texture will continue to firm as it chills. Stir gently before serving if separation occurs.
Store in an airtight container in the refrigerator for up to 2 days. The mixture will continue to separate and thicken over time. Stir gently before serving, though note that the texture will become increasingly grainy as the curds firm.
AI-generated tips from Chef Cecil's culinary database
The lemon cream can be prepared up to 4 hours ahead and kept covered in the refrigerator. The curdled texture will continue to firm as it chills. Stir gently before serving if separation occurs.
Store in an airtight container in the refrigerator for up to 2 days. The mixture will continue to separate and thicken over time. Stir gently before serving, though note that the texture will become increasingly grainy as the curds firm.
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