Printable | Taste of Home

Lemon Cake Custard

3 eggs
1 cup sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/3 cup lemon juice
2 tablespoons butter, melted
1 tablespoon grated lemon peel

Separate eggs and let stand at room temperature for 30 minutes. In a
large bowl, combine 1/2 cup sugar, flour and salt. Stir in the milk,
lemon juice, butter and lemon peel. Beat egg yolks; add to lemon
mixture. In a small bowl, beat egg whites on medium speed until

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lemon Cake Custard cont.

soft peaks form. Gradually add remaining sugar, 2 tablespoons at a
time, beating on high until stiff peaks form and sugar is dissolved.
Fold into lemon mixture. Spoon into six greased 8-oz. ramekins or
baking dishes. Place in a 13-in. x 9-in. baking pan. Add 1 in. of hot
water to pan. Bake, uncovered, at 350° for 25-30 minutes or
until a toothpick inserted near the center comes out clean. Serve
immediately or chill.

Yield: 6 servings.