Lemon Cream Syllabub - cooking recipe

Ingredients

1 egg
2 Tbsp. white vinegar
1/2 c. sugar
juice and finely grated rind of 1/2 lemon
1/2 pt. whipped cream

Preparation

Beat egg and cook with vinegar, sugar and lemon until thick. Cool off.
Fold in whipped cream.
Refrigerate.
Light and fluffy in texture; this makes a pleasing accompaniment to lemon cake or fruit desserts.