A Recipe for Lemon Cream
The origin of the lemon is a mystery, though it is thought that lemons first grew in Southern India, northern Burma, and China. A study of the genetic origin of the lemon reported that it is a hybrid between sour orange and citron.
The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine. In 1747, James Lind’s experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known.
By Jane Austen’s lifetime, lemons were not an uncommon household item and many recipes in both commercially published cookery books and private collections, such as Martha Lloyd’s Household book, call for the fruit. The following recipe for lemon cream is fairly easy to replicate and offers a light and refreshing custard like dessert.
Take a pint of thick cream, and put it to the yolks of two eggs well beaten, four ounces of fine sugar and the thin rind of a lemon; boil it up, then stir it till almost cold: put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold.
Maria Eliza Ketelby Rundell, A New System of Domestic Cookery; 1806