Misc Desserts, Custard and Pudding

Lemon Cup Custard

  • 1 cup Sugar
  • 1/4 cup Flour
  • 1/8 teaspoon Salt
  • 3 tablespoons Oil
  • 5 tablespoons Lemon juice
  • 1 Lemon rind, grated
  • 1 1/2 cups Milk
  • 3 well beaten Egg yolks
  • 3 stiffly beaten Egg whites

    • Combine sugar, flour, salt, and oil. Add lemon juice and rind. Add egg yolks and milk. Fold mixture into egg whites and pour into custard cups. Bake at 350°F for 45 minutes, setting custard cups in a pan of hot water.

    Note: This custard separates into two layers, the one above is cake and the one below is custard. To serve, turn upside down on serving plates. Decorate with round slices ofmaraschino cherry or with whipped cream.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Estelle Humphreys of Cary, NC. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!