Nearly everything in the dessert and sweet line is, at some time, flavored with lemons — lemon cream, lemon pudding, lemon cake, etc. could not be enjoyed otherwise. There is lemon butter— yolks, flour, and butter stirred into boiling lemon syrup is used to fill tarts, spread jelly cakes, etc. Lemon honey is made with sugar dissolved in lemon juice with the grated rind and butter; boiled and thickened with yolks; a kind of jam with neither water in it nor flour.
Lemon Cake Recipe: 1-1/2 cups sugar, 4 eggs, 1/2 cup butter, 3/4 cup milk or cream, 3 cups flour sifted, 2 teaspoons baking powder. Grate rind of 1 lemon and put in butter and save the juice for icing. Icing: 2 cups sugar, 1/2 cup water, until it ropes, then beat whites very light and pour over and heat. Add the juice of lemon.
Lemon Pound Cake: 1 pound of sugar, 1 pound of butter, 1 pound of flour, 12 eggs, mace and lemon. Grate the lemon rind on the sugar, add the nutmeg and rub butter and sugar to a light cream; add the eggs 2 at a time, beat them in well, then add the flour; mix in lightly but fully. Put mixture in paper lined pans. Bake at 350.
Cook slowly in a double boiler until thick, 3 egg-yolks, 1/2 cup of sugar and the juice and grated rind of 1 lemon. When done, this mixture will look like scrambled eggs. Set it aside to cool. Beat egg whites stiff; add pinch of salt and 1/4 cup of sugar; fold the cooked egg mixture into this. This same mixture can be used as a pie filling.
Five eggs, 1-1/2 cups flour, 1-1/2 cups sugar, 1/2 cup water, 2 teaspoons baking powder. Boil the water and sugar, pour on the yolks, beat very light then add flour. Last add the whites. Bake in a square pan. When done, cut and put boiled icing between, flavored with lemon, using the juice and rind.
When grating lemon rind, why use the whole surface of the grater? One tiny corner will grate the lemon just as fast.