|Peel of 1 lemon; grated|
|2½ tablespoon||Powdered unflavored gelatin|
Beat the egg yolks with the sugar in a heatproof bowl for about 5 minutes.
Stir in the milk and the grated lemon peel. Dissolve gelatin following box instructions. Place the the bowl containing the lemon custard over gently simmering water and cook, stirring continuously, until mixture starts to thicken. Remove from heat and stir in the gelatin. Stir very thouroughly until the custard start to cool. Leave to set.
Serve with cake or with sugared berries.
Makes 4-6 servings.
>From the cookbook Great Desserts, by Lorenza De Medici Stucchi Posted to Bakery-Shoppe Digest V1 #210 by Shelley Sparks <ssparks@...> on Aug 31, 1997
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