1 Cup sugar
1/4 Cup sifted flour
2 Tablespoons melted butter
5 Tablespoons FRESH squeezed lemon juice
2 teaspoons grated lemon peel
3 well-beaten egg yolks
1 1/4 Cup milk, scaled
3 stiff-beaten egg whites
This spring I'm giving you the lovely taste of lemon in an easy to make, heavenly textured combination of pudding and cake.
Combine sugar, flour, salt and butter. Stir in lemon juice and peel. Combine the beaten egg yolks and milk; mix with first mixture. Next, fold in the egg whites and pour the mixture into 8 gently greased 5-ounce custard cups.
Bake in a pan of hot water in slow oven 325° for 45 minutes. I put 1" of water in my broiler pan and set it in the oven when I start making this recipe. Then it's ready to go and I don't have to interrupt myself when the egg whites, etc are just right to pop into the oven. If too much water has evaporated, I add some to equal an inch with the custard cup resting in it.
I insert a clean silver knife in the center of the cup after 45 minutes to see if it's done. Knife should come out clean. You certainly don't want to over cook these little jewels. They will brown slightly, but nothing more than that.
Serve warm or cold. You may garnish it with whipped cream or a piece of fresh fruit, but it's really really fine just as is!
My mom either served this or a lemon meringue pie in the spring, to accompany a lamb dinner. I made it last week and happily offered some to neighbors. It's a nice presentation in little custard cups, which I couldn't resist garnishing with violets that are in bloom right now!
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