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Lemon Cake Custard

Source of Recipe

Azlinda


List of Ingredients

Lemon Cake Custard

3 eggs
2 tablespoons butter or margarine
1/4 teaspoon salt
1 cup granulated sugar, divided
1/4 cup sifted all-purpose flour
1 1/4 cups milk
1 tablespoon grated lemon zest
1/3 cup lemon juice




Recipe

Separate egg yolks from the egg whites. Melt butter. Set oven at 350 degrees to preheat. Butter 8 custard cups.

Combine egg whites and salt in small bowl. Beat on high speed until peaks form, about 1 minute. Beat in 1/2 cup sugar gradually until blended. Remove from mixer.

In large bowl, combine egg yolks, melted butter, remaining 1@ cup sugar. Beat at medium speed 2 minutes. Reduce speed to low; beat in flour, milk, lemon zest, then lemon juice. Fold in egg whites. Pour at once into custard cups. Set in a pan with 1/2 inch of hot water in bottom. Bake about 50 minutes or until top is firm and browned. Also can be baked in one baking dish.

Serve warm or chilled, with whipped cream if desired.

Yield: 8 servings

Nutrients per serving: 188 calories, 6.2 grams fat (3.3 grams saturated fat), 93.1 mg cholesterol, 4.1 grams protein, 29.9 grams carbohydrates, 0.2 gram fiber, 147 mg sodium