| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Milk |
| 16 |
oz |
Egg substitute |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Freshly grated lemon peel |
| 1 |
ts |
Vanilla |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
ts |
Freshly grated lemon peel |
| 2 |
tb |
Lemon juice |
|
|
Raspberries and lemon slices, garnish |
INSTRUCTIONS
LEMON CUSTARD
LEMON SYRUP
Heat oven to 325°. Half-fill a 13x9-inch with water and place in oven.
Lightly grease an 8 1/2x4 1/2x2 1/2-inch loaf pan.
Lemon Custard: Whisk milk, egg substitute, sugar and lemon peel in a large
bowl until well blended. Pour into prepared loaf pan. Carefully set in
middle of baking pan (with water) in oven. Bake 1 hour 15 minutes to 1 hour
20 minutes until a knife inserted in center comes out clean. Remove loaf
pan to a wire rack; let cool completely, cover and refrigerate at least 4
hours.
Lemon Syrup: Bring sugar and water to a rolling boil in a small saucepan,
stirring to dissolve sugar. Remove from heat and stir in lemon peel and
juice. Cover and refrigerate.
To serve: Run a thin sharp knife around edge of custard. Invert sreving
plate over pan. Invert plate and pan together, shaking both gently from
side to side to release custard. Spoon some syrup over custard; serve the
rest on the side. Garnish with raspberries and a lemon slice.
Recipe by: Woman's Day - 3/31/97 Posted to MC-Recipe Digest V1 #603 by The
Taillons <taillon@access.mountain.net> on May 08, 1997
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