"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Custard Cups Recipe

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This recipe for Lemon Custard Cups, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tan Brown
Added: Tuesday, March 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1/4 cup flour
1/8 tsp salt
2 tbsp melted butter
5 tbsp lemon juice
3 eggs
1.5 cups milk

Directions:
Directions:
Combine sugar, flour, salt, butter. Then add lemon juice. Heat milk about one minute in microwave-just until it smokes. Separate eggs. Add yolks to milk and blend. Then add this mixture to the other ingredients and mix well. Beat egg whites until stiff. Fold them into mixture.
Pour into 6 greased custard cups.
Put custard cups into pan of hot water and bake at 325 for 45 minutes.

Cake will form on top with custard underneath. I always serve these in the baking cups but they can be inverted on to individual plates. Good alone or may to with a dollop of whipped cream and a cherry.

Number Of Servings:
Number Of Servings:
6 generous

 

 

 

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