Title: Lemon Custard
Categories: Dessert Lowfat
Yield: 6 Servings

3	lg	Egg whites
2	lg	Egg yolks
2/3	c	Milk
1/4	c	Fresh lemon juice
1	ts	Lemon zest
1/4	ts	Salt
3/4	c	Granulated sugar
1/4	c	All-purpose flour

In a bowl, beat egg whites until stiff peaks form - set aside.

In another bowl, lightly beat egg yolks; beat in the milk, lemon juice and lemon zest. Add salt, sugar and flour, and beat until smooth.

Fold yolk mixture into egg whites.

Pour into six individual one cup custard cups. Place the cups in a 9 x 13 x 2 baking pan. Pour boiling water into baking pan to a depth of about one inch.

Bake at 350 degrees F. 20 - 30 mins or until golden and top springs back.

Serve warm.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Recipe By :

From: Margaret Young Date: 06-21-96 (18:36) The Computer Workshop (40) Cooking

previous

next