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Lemon-Cream Pies

Line some small buttered plates with a good short paste, and bake until lightly browned. Boil one pint of milk, then put with it one teacupful of powdered sugar; mix together the grated rind of half a lemon and two tablespoonfuls of flour, pour over a little of the milk gradually to form a thick paste, then mix all together and whisk it over the fire. When the flour is cooked, add the juice of half a lemon, a large lump of butter, and four well-beaten yolks of eggs, continue stirring over the fire, but be careful to remove it before the eggs curdle. Pour the cream into the plates of crusts, and serve when cold.