| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 1 |
c |
Hot milk |
| 1 |
c |
Sugar |
| 1/4 |
c |
All-purpose flour |
| 1 |
tb |
Grated lemon rind |
| 3 |
tb |
Fresh lemon juice |
|
|
Whipped cream |
INSTRUCTIONS
Beat egg yolks until thick and pale. Gradually stir one-fourth of hot milk
into yolks; add to remaining hot milk, stirring constantly. Combine sugar
and flour; gradually whisk into milk mixture. Whisk in lemon rind and
juice. Beat egg whites at high speed with an electric mixer until stiff
peaks form; fold into yolk mixture. Pour evenly into 4 lightly greased
10-ounce custard cups. Place cups into a 13x9-inch pan. Add hot water to
pan to a depth of one inch. Bake at 300F for 40 minutes or until set.
Invert onto serving dishes; serve warm with whipped cream. Yield: 4
servings
NOTES : Recipe from Southern Living
Recipe by: Jill Snelson Shaw, Ft. Worth, Texas
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr
23, 1998
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