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Cheese Custard, ( 48 )




Source of Recipe


from chiefcook
Cheese Custard, ( 48 )

2 pounds Ricotta cheese, (may use cottage)
1 cup butter, melted
2 cup sugar
8 eggs
6 Tablespoons lemon juice
2 teaspoons grated lemon zest
4 cups all-purpose flour
1/2 cup bread crumbs mixed with
2 Tablespoons ground cinnamon

Heat oven to 350 degrees F.
Beat the Ricotta, butter, sugar, eggs, lemon juice, and lemon zest
until smooth.
Add the flour and beat just until no lumps remain.
Butter 2, large cake pans (8x14 inches).
Then coat with the bread crumb mixture.
Pour the batter into the pan and bake until set and a sharp knife
or toothpick inserted in the center comes out clean, about 30 minutes.
Cool to room temperature before unmolding and cutting into squares.
Makes 48 servings.