Imagine how delicious a cup of creamy lemon custard would
taste right about now? Anyone that loves lemon and pudding type of
desserts will really enjoy this recipe. This yummy delight has a cloudlike texture bursting with tangy sweet lemon flavor so it is sure to bring on a sunny attitude.
It is relatively easy to make once you assemble all the
ingredients. The most complicated part is separating the egg yolks from
the whites and then beating the whites to fold in.
Using milk is fine, but if you want the texture even creamier, then substitute evaporated milk. The richness is increased and the finished custard is as smooth as velvet against your tongue.
You will bake this in the oven in four custard cups that
need to be surrounded by hot water once in your baking pan.
Feel free to top with whipped cream or frozen whipped
topping later or just serve plain. Either choice is delicious!
My Luscious Lemon Cups
2 tablespoons of melted margarine or butter (not spread)
3/4 cup of sugar
1/4 teaspoon of salt
2 eggs, separated
3 tablespoons of flour
3 tablespoons of lemon juice
1/2 teaspoon of finely grated lemon rind or 1 teaspoon of
1 cup of milk or evaporated milk (to make it creamier)
Leave your eggs at room temperature while you assemble
your ingredients. They will separate better.
Set the yolks aside.
You will beat the egg whites with the salt until stiff
After melting the margarine, mix it along with the sugar,
yolks, flour, lemon juice, rind or extract, and milk into a mixing bowl.
Fold in the egg whites.
Grease and fill four custard cups and place in a 9-inch
square baking pan. Put this pan in the oven before pouring some hot
water around them.
Bake these custards at 350-degrees for about 45 minutes or
until a slim knife inserted comes out clean.
Top with fluffy whipped cream or enjoy as is!