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CUSTARDS, PUDDINGS & MOUSSE:
Lemon Custard
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Lemon
Custard |
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For lemon lovers
only...
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1
cup |
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granulated sugar |
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2
Tbs |
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vegetable oil |
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1/8
tsp |
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salt |
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¼
cup |
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sifted flour |
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2
tsp |
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freshly grated lemon peel |
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1/3
cup |
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fresh lemon juice |
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1½
cups |
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scalded milk, cooled until lukewarm |
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3
large |
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egg
yolks, beaten |
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3
large |
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egg
whites, beaten stiff |
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1 |
Preheat oven
to 325 degrees F. |
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2 |
In large
bowl, combine sugar, oil, salt and flour. Add
lemon peel and juice. |
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3 |
Stir milk
into beaten egg yolks. Add to lemon mixture.
Fold in egg whites. |
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4 |
Pour into 8
ungreased custard cups. Set in a pan of warm
water and bake 40 minutes, or until set when
tested with a knife. |
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5 |
Serve warm
or chilled. Turn out custard cups onto small
dessert plates and top with whipped cream. |
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Servings: 8
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