lemon cups
- Categories
- Dessert
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter; melted |
| 1 cup | Sugar |
| ¼ cup | Flour |
| ⅛ teaspoon | Salt |
| 1½ cup | Milk; scalded |
| 5 tablespoons | Lemon juice |
| 1 | Lemon rind; grated |
| 3 | Eggs; separated |
| 8 | Greased custard cups |
Cream butter, sugr, flour and salt. Add juice and rind. Set aside. Beat egg yolks. Beat a little milk into the yolks, then return mixture to the milk, beating constantly. Add to creamed mixture and mix well. Beat egg whites stiff and fold creamed mixture into egg whites. Pour into 8 greased custard cups and place in a pan of water. Bake at 350 degrees for 45 minutes.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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