| 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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