| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 1 | Servings | |
INGREDIENTS
| 4 | Egg yolk; beaten | |
| 2 | c | Sugar |
| 1/3 | c | Lemon juice |
| 1 | tb | Lemon zest |
| Speck salt | ||
| 4 | tb | (rounded) cornstarch |
| 1/2 | c | Cold water |
| 2 | c | Water; hot |
INSTRUCTIONS
submitted by: tpogue@ids2.idsonline.com Beat eggs. Beat in lemon juice, zest, salt and sugar. Combine well using hand held mixer. Add cornstarch mixture (the cold water and cornstarch) then add the hot water Cook over double boiler for 20 minutes til thickened. An instant read will register 160 degrees. Put plastic wrap on top of hot custard and cool Recipe Archive - 29 July 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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