 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
lemon custard at the bottom..sponge cup at the top..like to serve these with fresh fruit in season...always a hit at a BBQ Ingredients:
2 tablespoons butter |
1 cup sugar |
4 tablespoons flour |
1/4 teaspoon salt |
5 tablespoons lemon juice |
1 grated lemon, rind of |
3 large eggs |
1 1/2 cups milk |
Directions:
1. cream butter, add sugar, flour, salt, lemon juice and lemon rind -
2. seperate the eggs, and add the well beaten egg yolks, which have been mixed with the milk - lastly -
3. beat egg whites till stiff -
4. then add them to cake batter.
5. pour into greased custard cups - , set in a pan of water, coming about 1/4-1/2 up the side of custard cups.
6. bake 45 minutes at 350* -
7. this may be baked in a 2 quart dish also -
8. there will be lemon custard at the bottom and sponge cake on the top -
9. cool on wire rack -
10. I fill the custard cups a little more than 1/2 full - .
|
|