"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Lemon Custard (Sitronkrem) Recipe

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This recipe for Lemon Custard (Sitronkrem), by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ferneva Brimacomb
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. butter
1 c. sugar
3 eggs, separated
4 Tbsp. flour
dash of salt
5 Tbsp. lemon juice
Rind of 1 lemon, grated
1-1/2 c. milk

Directions:
Directions:
Cream butter, sugar and egg yolks. Add flour, salt, lemon juice and rind, then milk. Beat egg whites to stiff peaks. Fold into mixture. Spoon into greased custard cups. Place in pan of water and bake 45 minutes at 350. Each cup will contain custard at the bottom and sponge cake at the top.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is an old family recipe my Mom would make for us. Even though our family was GERMAN Mom grew up among Norwegians and, I'm guessing, picked this up from her Norwegian aunt.

 

 

 

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