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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a lemony, light-tasting dessert. Looks great, so it's good enough for guests. It separates into two layers, with a creamy custard on the bottom and light as air cake on the top. Ingredients:
1 cup sugar |
4 tablespoons all-purpose flour |
1/8 teaspoon salt |
1 lemon, zest of, finely grated |
2 tablespoons butter |
3 eggs, separated |
5 tablespoons lemon juice |
1 1/2 cups milk |
Directions:
1. Stir together the sugar, flour, salt, and lemon zest.
2. Mix in butter until well combined and finely textured.
3. Stir in egg yolks.
4. Stir in lemon juice.
5. Stir in the milk.
6. Beat egg whites until stiff and carefully fold into mixture.
7. Pour into 8 (lightly greased with butter) custard cups.
8. Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
9. Bake in a preheated 325F oven for 45 minutes.
10. Serve warm.
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