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Custard, Lemon, Without Milk or Cream

Put three ounces of loaf sugar, the thin rind and strained juice of two lemons, and a pint of hot water into a basin. Let it stand for three-quarters of an hour, or until the flavour of the lemon-rind is extracted. Thoroughly beat the yolks of four eggs. Mix them with the water, etc., first straining it, and put it on the fire to thicken for ten minutes. It must not boil. Serve in custard-glasses. Probable cost, 8d. Sufficient for a pint of custard.