 |
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 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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |