Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Eggs |
| 1 cup | Hot milk |
| 1 cup | Sugar |
| ¼ cup | All-purpose flour |
| 1 tablespoon | Grated lemon rind |
| 3 tablespoons | Fresh lemon juice |
| \N \N | Whipped cream |
Beat egg yolks until thick and pale. Gradually stir one-fourth of hot milk into yolks; add to remaining hot milk, stirring constantly. Combine sugar and flour; gradually whisk into milk mixture. Whisk in lemon rind and juice. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into yolk mixture. Pour evenly into 4 lightly greased 10-ounce custard cups. Place cups into a 13x9-inch pan. Add hot water to pan to a depth of one inch. Bake at 300F for 40 minutes or until set.
Invert onto serving dishes; serve warm with whipped cream. Yield: 4 servings
NOTES : Recipe from Southern Living Recipe by: Jill Snelson Shaw, Ft. Worth, Texas Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 23, 1998